The most extraordinary dense fudgy Brick Street Chocolate Cake made by preheating oven to 325°F greasing 12-cup Bundt pan most meticulously dusting with cocoa powder not flour beating 1 cup softened butter and 2 cups sugar medium-high 3 minutes light and fluffy adding 4 room temperature eggs one at a time beating thoroughly then 2 cups room temperature sour cream and 2 tsp vanilla mixing combined whisking 2 1/2 cups flour 1 cup cocoa 2 tsp baking soda and 1/2 tsp salt adding dry in 3 additions on low just combined between each carefully stirring in 1 cup hot brewed coffee or boiling water batter will be thick pouring into Bundt pan smoothing top baking 325°F 60 to 70 minutes until toothpick shows few moist crumbs not wet cooling exactly 15 minutes inverting onto rack over parchment-lined sheet cooling completely heating 3/4 cup cream to simmering pouring over 6 oz chocolate chips 2 tbsp butter and 1 tbsp corn syrup resting 2 minutes whisking smooth cooling to pourable consistency pouring generously over cooled Bundt cascading into every groove. A completely extraordinary dense fudgy Southern restaurant-inspired Brick Street chocolate Bundt ganache cake recipe.