• Pre-heat the oven at 350 °F and spray a bundt pan evenly with non-stick cooking spray. Or grease bundt pan evenly with butter.
• Add 1 tablespoon of white vinegar into 1 cup of milk, mix well and let it stand for 5 minutes. This is our DIY buttermilk.
• Sift together flour, cocoa powder, baking soda, baking powder, and salt. Mix well, and set aside.
• Mix 1 teaspoon of instant coffee into hot water. If not using coffee, just use 1 cup of hot water. Set aside.
• In a mixing bowl, mix oil, sugar, and sour cream together until mixed well and smooth. Add vanilla extract and mix until well combined.
• To this wet mixture, add half of the flour mixture and half of the buttermilk (milk + vinegar mixture). Mix well; add remaining flour mixture and buttermilk. Mix well and add hot water, and whisk the mixture until well combined.
• The cake batter will be very thin; pour this batter into a greased bundt pan and bake for about 32-35 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cake to cool completely in the pan on a wire rack. Once The cake is cool completely, carefully remove it from the pan and glaze it with a chocolate sauce.

Chocolate Sauce:

• Take Chocolate chips or finely chopped chocolate and butter into a bowl, set aside.
• In a small saucepan, heat heavy cream and sugar on medium flame until sugar is dissolved and cream is hot. Do not boil the cream. Turn off the heat and pour cream and sugar mixture over chocolate and butter. Whisk this mixture well until chocolate is completely dissolved and The sauce is smooth.
• Let the chocolate sauce cool completely, and then pour over the bundt cake.