• Preheat the oven to 325°F then grease and line a 9x5-inch loaf pan with parchment paper.
• In a large bowl pour the melted butter and espresso powder and mix until dissolved. Add in the granulated sugar and mix again to combine.
  1 cup unsalted butter, 1 tablespoon espresso powder, 1 cup granulated sugar
• Add in the eggs one at a time then the vanilla extract and whisk to combine.
  4 large eggs, 1 teaspoon vanilla extract
• In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
  1 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ¾ teaspoon baking powder, ½ teaspoon salt
• Add the dry ingredients to the butter mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined.
  ⅓ cup sour cream
• Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.

Chocolate ganache

• In a small saucepan, heat the heavy cream until it's hot but before it boils.
  ½ cup heavy cream
• Remove from heat and pour over the chopped chocolate and butter in a heatproof bowl. Cover and let it sit for 2-3 minutes.
  ½ cup semi-sweet chocolate or dark chocolate, 1 tablespoon unsalted butter
• Stir the mixture gently until smooth and glossy.
• Let the ganache cool for about 5 minutes, then pour over the cooled pound cake, allowing it to drip down the sides. Allow the ganache to cool down some more before serving your cake.