Preparation

• Begin by creaming the unsalted butter in a mixing bowl until it becomes light and fluffy.
• Add the granulated sugar gradually to the creamed butter, beating until fully combined.
• Incorporate the eggs one at a time into the mixture, mixing well after each addition.
• Stir in the vanilla extract to enhance the overall flavor.
• In a separate bowl, mix together the sour cream, espresso powder, baking powder, baking soda, cocoa powder, flour, and salt.
• Gradually add the dry mix to the wet mixture, alternating with the buttermilk, mixing gently until just combined.
• Melt the dark chocolate with the heavy cream over low heat until it forms a ganache.
• Pour half of the batter into a prepared loaf pan, layer the chocolate ganache on top, and then add the remaining batter.
• Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.
• Let it cool in the pan for a bit before transferring it to a wire rack.
• Serve as is or with extra ganache drizzled on top.