Moist Chocolate Cake

1. Preheat oven to 350F/180C and grease one 9-inch round cake pan. Set aside.
2. In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, and sour cream mix until fully combined. 
3. Place a fine mesh strainer over the wet ingredients and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
4. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into the prepared pan.
5. Bake for 22-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.

Chocolate Ganache 

1. In a large bowl add the chocolate and corn syrup then pour on the warmed cream and let sit for 5 minutes. Use a whisk to whisk the mixture together until a glossy ganache is formed. 
2. Pour on top of cake and use an angled spatula to spread into a nice design. Store leftovers in an airtight container at room temperature for up to 3 days, or if you are in a warm environment store in the refrigerator.