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1
Butter and flour a 12-cup tube pan or Bundt pan.
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2
Set a rack in the middle of the oven; preheat oven to 325.
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3
In a bowl, stir the flour, baking soda, and salt together.
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4
In the bowl of a stand mixer, beat the butter and sugar on medium speed until soft and light, about 5 minutes.
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5
Stop the mixer; scrape in the chocolate; beat on medium speed.
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6
Beat in the eggs one at a time, beating until smooth after each addition.
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7
Stop the mixer and use a rubber spatula to scrape down the bowl and beater.
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8
Decrease the mixer speed to low and beat in 1/3 of the flour, followed by half the sour cream.
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9
Stop and scrape again.
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10
Repeat with another 1/3 of the flour and remaining sour cream, then stop and scrape.
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11
Beat in the remaining flour.
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12
Give a final mix to the batter with a large rubber spatula.
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13
Scrape the batter into the prepared pan; smooth the top.
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14
Bake for 55-60 minutes, or until the cake is well risen and a pick comes out clean.
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15
Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack, remove the pan, and let cool completely.
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16
When the cake is completely cooled, make the glaze: bring the cream to a simmer in a pan.
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17
Remove from the heat, add in the chocolate, and allow to stand for 3 minutes to melt the chocolate.
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18
Add in the espresso; whisk until smooth; let cool to room temperature.
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19
Place the cake, on the rack, on a jellyroll pan to catch drips.
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20
Pour the glaze over the cake in a spiral, starting from the center and working outward.
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21
Leave the cake on the rack until glaze is set.
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22
Use a wide metal spatula to slide the cake onto a platter.
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23
Keep the cake under a dome at cool room temperaturerefrigeration will dull the glaze.
