• Preheat oven to 350 degrees F.

Prepare a 10-12 cup Bundt Pan

• Rub softened butter into every crack and cranny of your Bundt pan.
• Use a small sifter to lightly dust the butter with flour, turn it to evenly distribute it in the pan. Set aside.

Make the chocolate Bundt Cake

• In a medium bowl, combine flour, sugar, cocoa powder, baking soda, sea salt and espresso powder. Set aside
• In a large bowl, whisk together melted butter, canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
• Add dry ingredients to the wet ingredients and stir until combined.
• Add mini chocolate chips and stir until evenly distributed.
• Pour the batter into the prepared Bundt pan. Use a spatula to even out the top and lightly tap the pan on the counter to remove any air bubbles.
• Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs (larger Bundt pans will require a shorter bake time).
• Place the Bundt pan on a wire cooling rack to cool to room temperature.
• Once cool, carefully run a knife around the edges and center of the cake (where the cake meets the pan) to release it. Then, place a wire cooling rack on the bottom of the pan and invert it, resting the pan on the cooling rack. Gently release the Bundt cake and let it cool completely.

Make the Glaze

• Heat heavy cream until just about to boil.
• Turn off heat and add corn syrup, sea salt and chocolate and whisk until smooth.

Assemble & Serve

• Pour over cake.
• Let set at room temperature or chill in the refrigerator until the glaze has hardened.
• Serve slightly chilled or at room temperature.