Directions:

Preheat the oven to 350 degrees F. Grease and flour with cocoa powder, for color, your desired bunt pan.

In a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix until combined. Add vanilla bean paste and sour cream and continue to mix until fully incorporated. Lastly add you brewed coffee and combine.

In a separate medium bowl, whisk together the flour, espresso powder, baking powder, baking soda and salt.

Gently whisk the dry ingredients into the wet ingredients, adding the dry ingrediants a little at a time until fully incorporated.

Spoon the batter into the prepared bunt pans, taking care to fill them no more than three-quarters full. Bake for 50-55 minutes in a regular size bunt pan or if using small multiple bunt pans like above bake for 20-25 minutes. You will know it is done when you can insert a toothpick into the middle of the cake and it comes out clean.

Let cool for about 20 minutes, then remove the cake from pan to a cooling rack and let cool completely, about 20 minutes more. Glaze with coffee cream and top with chocolate.

Directions:

In a medium bowl, blend cream cheese and sugar until smooth. Slowly add rest of the ingredients until fully incorporated. Glaze each cocoa coffee cake and let it sit for 5-10 minutes to set.