For the chocolate sour cream pound cake:

Preheat the oven to 325°F (163°C) and line a 9×5 loaf pan with parchment paper.

In a medium bowl, whisk together the flour, cocoa powders, espresso powder, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light and fluffy.

Add the vanilla and one egg at a time, mixing to fully incorporate each one before adding the next.

Scrape down the bowl, then mix in half of the dry ingredients on low speed.

Add the sour cream and mix until mostly combined. Then, add the remaining dry ingredients and mix until everything is fully incorporated. Do not over-mix.

Pour the batter into the prepared loaf pan and tap the pan on the counter to release air bubbles.

Bake for about 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and let the pound cake cool completely.

For the chocolate glaze:

In a small saucepan, bring the heavy cream to a simmer (about 190°F or 88°C).

Remove from heat and add the semi-sweet chocolate. Stir gently with a spatula or spoon until the chocolate is fully melted and the ganache is smooth.

Pour the ganache over the cooled pound cake, then slice and enjoy!