Preheat the oven to 350F. Grease a 5 mini bundt pans with oil, then dust with granulated sugar. Set aside.

In a large bowl, whisk together the milk, olive oil, both sugars, sour cream, eggs, and vanilla until well combined.

Add in flour, cocoa powder, baking soda, baking powder, and salt. Mix gently mix until just combined.

Then, add in hot coffee. Mix until just combined and the batter is smooth.

Pour the batter into the prepared bundt pan.

Bake at 350F for 25-30 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs.

Remove from the oven and allow to rest in the bundt pan for 10-15 minutes, until you see the edges of the cake start to release from the sides of the pan.

Then, carefully invert onto a cooling rack and allow to cool until warm.

While cooling, make the chocolate ganache. Heat the heavy cream in the microwave until hot (~1 minute). Add in the chocolate and let sit for 5 minutes before mixing until smooth and glossy.

Pour the chocolate ganache over the warm cake and enjoy!