Delicious Chocolate Bundt Cake

For the Cake
0 Preheat oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with butter or nonstick spray, then lightly dust with cocoa powder.
1 In a medium saucepan over medium heat, combine bittersweet chocolate, water, butter, avocado oil, and cocoa powder. Stir until smooth. Remove from heat and let cool 5–10 minutes (warm is fine, but not hot).
2 In a large bowl, whisk together flour, cane sugar, brown sugar, baking soda, sea salt, and espresso powder. Break up any brown sugar lumps.
3 In a separate bowl, whisk eggs, sour cream, and vanilla until smooth.
5 Whisk the cooled chocolate mixture into the egg mixture. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
6 Pour batter into prepared pan. Bake 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7 Let cake cool in the pan for 15–20 minutes. Carefully invert onto a wire rack and cool completely before glazing.
For the Ganache
9 Heat heavy cream until hot but not boiling.
10 Pour over chocolate chips and add a pinch of sea salt. Let sit 3–5 minutes.
11 Stir gently until smooth and glossy. Let thicken 5–10 minutes.
12 Pour over completely cooled cake and allow to drip down the sides.
13 Dust with powdered sugar if desired. Slice and enjoy.