Loaf Cake

1. Preheat oven to 350F/180C and grease a 9X5 loaf pan.
2. In a bowl of an electric mixer fitted with the paddle attachment combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in the eggs one at a time, waiting until each is fully combined.
3. In a medium bowl combine flour, baking powder, and salt. Set aside.
4. In a small bowl mix sour cream, buttermilk and vanilla extract.
5. Alternate by folding in the dry ingredients then wet ingredients to the butter mixture.  Mix until just combined.
6. In a medium bowl combine cocoa powder, melted chocolate and buttermilk until combined. Add 1 1/2 cups of cake batter and fold to just combine.
7. Layer scoops of vanilla cake batter and chocolate cake batter, alternating into the cake pan and use a butter knife to lightly swirl.
8. Bake for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least an hour before adding glaze.

Chocolate Ganche

1. In the microwave or in a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though.
2. In a large bowl add the chocolate and corn syrup then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Store in the freezer for 20 minutes, I stir every 5 minutes or so, to chill the ganache and thicken it.
3. Spread on top of the cake. Store the cake in an airtight container at room temperature for up to 3 days. If you are in a very warm environment I would store it in the fridge but let sit at room temperature for 30-60 minutes before serving.