Preheat oven to 325°F (163°C). Generously grease a loaf or bundt pan with butter or nonstick spray. Lightly dust the pan with unsweetened cocoa powder (separate from the cocoa powder used in the recipe), tapping out any excess. This will help prevent sticking.

In a bowl, whisk together the ½ cup cocoa powder, and hot coffee or water. Set aside to cool slightly.

In a large bowl, beat butter, oil, and sugar for 3–4 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Mix in the vanilla and sour cream until fully combined.

Slowly beat in the cooled cocoa mixture.

In a separate bowl, whisk flour, baking powder, and salt.

Add to batter and mix just until combined. Fold in the chocolate chunks. Do not overmix.

Pour batter into prepared pan and smooth the top.

Bake for around 80-90 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.

Let cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing or glazing.

In a small saucepan or the microwave, heat the heavy cream over medium heat until just beginning to steam. Do not boil.

Place chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the top and let sit for 2 minutes.

Gently whisk until completely smooth and glossy. Stir in the corn syrup and vanilla.

Let the glaze cool for 5–10 minutes, or until slightly thickened but still pourable.

Spoon or pour the glaze over the cooled pound cake, letting it drip naturally down the sides.

Allow glaze to set for 15–20 minutes before slicing and enjoy!