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Preheat the oven to 350 degrees F. Brush a 10-cup bundt pan with melted butter, ensuring that the inside of entire pan is coated. Dust with cocoa powder, ensuring the entire pan is covered. Tap off any excess powder and place the pan into the refrigerator.
In a large bowl, whisk together the wet ingredients - melted butter, vegetable oil, white sugar, and brown sugar. Whisk together for about 1-2 minutes, until smooth. Add in the sour cream, eggs, and vanilla extract and whisk until combined.
Add the dry ingredients - flour, cocoa powder, nutmeg, cardamom, baking powder, baking soda, and kosher salt and mix into the batter until a smooth batter forms, be careful not to overmix, mix until just combined. Pour hot coffee on top of the batter and allow it to sit for about 20 seconds, then whisk until a loose batter forms, about 10-15 seconds.
Pour cake batter into the prepared bundt pan. Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
While the cake is cooling, make the chocolate glaze. whisk together powdered sugar, cocoa powder, melted butter, milk, and vanilla extract. Add the tiniest a pinch of salt and whisk together. Pour on top of the cake.