• Preheat oven to 325 degrees. Grease a 9 x 5 pan with cooking spray.
• In a stand mixer with the paddle attachment cream butter and both sugars until combined and fluffy, 2-3 minutes.
• Add in eggs one at a time, scraping the bowl between each addition.
• Next add in vanilla and sour cream and mix until incorporated.
• In a large bowl combine flour, baking soda and cocoa powder.
• In two additions add the dry ingredients to the stand mixer and mix just until combined (do not over mix)
• Add the hot coffee or hot water to the stand mixer and beat on high for 1 minute.
• Fold in chocolate chips by hand and pour the batter into the prepared pan.
• Bake for 50-60 minutes or until a tooth pick inserted comes out mostly clean (a few crumbs is fine)
• Place the cake on a cooling rack to cool completely.
• Once cool run a knife along the sides to remove the cake.
• Pour the ganache on top and wait until ganache has firmed up before slicing. (About an hour)

Chocolate Ganache

• Add all of the ingredients to a large bowl and whisk to combine.