Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and grease and line a 9x5" metal loaf pan with baking spray and parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.

In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.

Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.

Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.

Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.

Bake for 40-45 minutes, until the cake no longer looks wet and the tallest part, in the center, springs back when you press on it. If you’re hesitant, give it another few minutes or so.

Let the cake cool for pan completely before removing and frosting.

Once the loaf cake has cooled completely, place the cream in a small saucepan over medium heat and bring to a simmer.

Place the dark chocolate in a small bowl and once the cream is simmering, pour the cream on top of the chocolate chips. *can also put them both in the microwave together but heat in intervals so it doesn't burn.

Give it a minute to heat the chocolate chips and then use a fork or spatula to stir the chocolate ganache gently, until it's completely combined and smooth.

Pour over the loaf cake. Serve immediately or store at room temperature overnight.