If you have not already done so, make the coffee ahead of time and let it cool. Soften the butter slightly and melt the chocolate.

Grease a 10 cup Bundt pan well with butter. Preheat the oven to 350F/175C.

Measure the flour, baking powder, baking soda and salt into a large bowl. Whisk them together to mix.

In a separate medium-large bowl, cream together the butter and sugar so that it becomes slightly glossy.

Add the eggs to the butter-sugar mixture one at a time, mixing so that it is combined before adding the next.

Add the Hood Sour Cream, vanilla if using, coffee and chocolate to this butter mixture and mix so that it is well combined.

Pour the wet mixture into the flour mixture and stir just enough so that it is combined (you want to avoid over-mixing but also not have pockets of unblended flour).

Spoon the mixture into the prepared pan, flatten off the top and clean any stray batter from the pan. Bake for approx 55-60 minutes until a skewer inserted into the middle of the cake comes out clean.

Allow the cake to cool a few minutes before loosening around the edges and inverting onto a cooling rack, removing the pan. Allow it to cool completely before glazing.

For the glaze, melt the butter and chocolate together and mix. Add the coffee then soft in the powdered sugar a little at a time. Stir to combine. Drizzle the glaze over the cake.