Amazing Chocolate Bundt Cake Recipe

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Thank you for watching, and happy baking!
For the Cake:
1½ cups hot water
1¼ cups unsweetened cocoa powder
3½ cups all-purpose flour
2½ cups granulated sugar
2½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter
1 cup sour cream room temperature
½ cup olive oil
4 eggs
1 tablespoon vanilla extract
For the Ganache Topping:
1/2 cup semi-sweet chocolate chips
7 tablespoons heavy cream
1 tablespoon butter softened
Instructions
For the Cake:
Preheat the oven to 350F. Use a baking spray for a 10- to 12-cup Bundt pan and spray all around inside of pan then dust cocoa powder.
In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 5 minutes
In a large mixing bowl, sift the flour, sugar, baking soda, and salt, then whisk together.
To the cocoa mixture, add the melted butter sour cream, oil, eggs, and vanilla. Whisk until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. Pour into the prepared Bundt pan.
Bake for 55 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely.
For the Ganache Topping:
Place the chocolate in a heatproof bowl
Microwave the cream and butter until hot, about 30 seconds on high. Immediately add chocolate and stir. Place back in microwave if needed for additional 30 seconds.
Stir until the chocolate and butter are melted and the mixture is smooth and silky.
Place the cake on a serving plate and pour the ganache over the top. Store the cake, covered, at room temperature for up to 5 days.
Enjoy!