• Preheat the oven to 350℉. Sift the black cocoa into a mixing bowl. Add the hot, strong coffee and whisk together. Add the sour cream and whisk until smooth. Let cool before adding to the batter.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and sugar. Beat on low for a minute just to combine the butter and sugar. Scrape down the sides and turn the speed up to medium high. Beat for 2 to 3 minutes or until the butter is lightened in colour and fluffy.
• Turn the mixer down to low and add the vanilla extract and vegetable oil along with one egg. Mix until the egg is fully incorporated, scraping down the sides as needed. Add the remaining eggs, one at a time, beating until fully combined.
• Meanwhile, in a separate bowl combine 2 ½ cups of flour, baking powder, baking soda, and salt. Whisk together until there are no lumps, then set aside. Toss the chocolate chips with the remaining tablespoon of flour.
• Turn the mixer back on low. Add one third of the flour mixture and mix just until the flour is mostly incorporated. Add half of the cocoa mixture and continue beating until it is mostly incorporated. Stop the mixer and scrape down the sides. Repeat by adding another third of the flour followed by the remainder of the cocoa mixture. Add the last of the flour and mix on low just until the batter is fully combined. Lastly, add the chocolate chips and mix just until combined.
• Use a spatula to scrape down the sides of the mixing bowl and make sure there are no streaks of unmixed butter in the batter. Spray a 12-cup bundt cake pan with non-stick spray. Scrape the batter into the bundt pan and smooth the top. Bake for 50 to 60 minutes until done when a toothpick inserted into the cake comes out clean.
• Transfer the bundt pan to a rack. Let cool for 5 to 10 minutes and then tip out of the bundt pan onto a serving platter. Let cool completely.

White Chocolate Ganache

• While the cake is baking, make the ganache. Chop the white chocolate into small pieces and add to a mixing bowl. Set aside. In a small saucepan over medium high heat combine the heavy cream, corn syrup, and red gel food colouring.
• Bring the cream mixture to a boil and then remove from the heat. Immediately pour the hot cream over the white chocolate. Let stand for at least 5 minutes and then whisk together until smooth. Let the ganache cool completely. It will thicken as it cools and can be refrigerated.
• To serve, slowly pour the cooled ganache over the bundt, allowing it drip decoratively down the side. The cake can be served immediately or refrigerated to set the ganache. Enjoy!