Start by preheating your oven to 325 F then grease with butter or shortening a 12 cup bundt pan (or spray with non-stick spray) then dust with cocoa powder instead of flour.

In your stand mixer bowl, add butter, oil and both sugars and mix for 3-4 minutes on high speed until fluffy.

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Turn your mixer down to its lowest speed, and slowly add flour and cocoa powder into batter in two increments then add salt and baking soda. Be careful not to overbeat.

Lastly add in sour cream, coffee and vanilla extract, scrape down sides and mix until just combined and turn off mixer.

Pour cake batter into the prepared bundt pan, and bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool in the pan on a wire rack for 10 minutes then invert cake on serving plate. Cool for at least an hour or until the cake is cool to touch.

Add chocolate chips and heavy cream to a microwave safe container.

Microwave on high for about 1 min and 15 seconds then whisk until completely melted and smooth. It should be thin enough to drizzle but not too thin.

Add in vanilla and pinch of salt and whisk in.

Pour over cooled cake. Let set for about 10 minutes then serve it up.