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In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous. Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined.
And of course it’s great with an actual cup of hot cocoa. Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside. In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well.
In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, dissolve espresso powder in hot water; stir in vanilla. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Spread a thin layer of frosting over the sides of the cake to create a crumb coat. Put frosting in a decorating bag and pipe a wide rim of frosting around the top of the cake. This will become the rim of the hot cocoa mug and will hold the ganache in place. Finish frosting the cake and place in in the fridge to chill.
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