Chocolate Sour Cream Pound Cake

Preheat your oven to 350 °F.
Generously grease 2 loaf pans with cooking spray and then dust each with flour lightly.
For cake: in a medium bowl, add flour, sugar, cocoa powder, baking soda and salt andwith a wire whisk, mix well.
In a large bowl, add water and instant coffee and stir to blend.
Add eggs,sour cream,butterand vanilla extract andwhisk until well combined.
Add the flour mixture and whisk until smooth.
Divide the mixture into the prepared loaf pans evenly.
Bake for about 45-55 minutes.
Remove the loaf pans from oven and place onto the wire racks to cool for about 2-3minutes.
Then invert the cakes onto the racks to cool completely.
For glaze: in a microwave-safe bowl, add heavy cream and microwave on high for 45-60seconds or until heated, stirring after every 20 seconds.
In a bowl placethe chocolate chips and top with hotheavy cream.
Let the mixture sit for 1-2 minutes.
Then gently stir the mixture until well combined and smooth.
Add in corn syrup and mix until wellcombined and smooth.
Spread glaze over each cooled cake and serve.