Preheat oven to 350F. Butter and flour a bundt pan, or use baking spray with flour. Set aside.

In the bowl of a stand mixer, combine the white and brown sugar, flour, baking powder, baking soda, and salt.

Add in the butter, and mix until it creates a sandy texture.

In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and espresso powder.

As the mixer runs on low, slowly drizzle in the mixture into the dry ingredients. Finally, add in the room temperature coffee.

Pour cake batter into prepared pan, and bake for 60-65 minutes, until a toothpick inserted in the center comes out with just a few crumbs.

Let cool slightly in the pan, then turn out onto a serving platter or cake stand to finish cooling.

When ready to serve, prepare the ganache. Combine the chocolate chips and heavy cream in a microwave-safe bowl or cup. Microwave in 20 second intervals, stirring in between, until smooth and creamy. You can add more or less cream as desired to achieve the texture you want.

Drizzle chocolate ganache on your cake and serve!