Preparation Steps

• Grease a 10–12 cup Bundt pan with softened butter, dust every surface with cocoa powder, and tap out the excess. Tip: Chill the prepared pan in the fridge for 10 minutes to help the coating set and encourage a clean release.
• Heat the oven to 325°F (163°C) with a rack in the center.
• Bloom the cocoa: In a medium bowl, whisk the dark cocoa powder with the hot coffee until smooth and glossy. Whisk in the sour cream until the mixture is lukewarm.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).
• Add the eggs, oil, and vanilla to the cocoa–sour cream mixture and whisk until fully combined and slightly thickened, 30–45 seconds.
• Pour the wet mixture into the dry ingredients. Whisk gently just until no dry streaks remain; finish folding with a spatula to scrape the bottom of the bowl. The batter will be fluid and glossy.
• Transfer the batter to the prepared pan, smooth the top, and tap the pan firmly on the counter 3–4 times to release air bubbles.
• Bake at 325°F for 45–55 minutes, until a skewer inserted near the center comes out with a few moist crumbs attached (not wet batter). Begin checking at 43 minutes.
• Cool the cake in the pan on a rack for 15 minutes. Loosen the center and edges with a thin spatula, then invert onto a rack and lift off the pan. Let cool completely, about 1 hour, before glazing.
• Make the glaze: Beat the cream cheese until smooth and fluffy. Sift in the powdered sugar and cocoa; mix on low until combined. Add vanilla, honey, and a pinch of salt, then drizzle in cold heavy cream 1 tablespoon at a time to a thick, pourable consistency that slowly ribbons off a spoon.
• Set the cooled cake on a rack over parchment. Spoon or pour the glaze over the crown of the cake, letting it cascade down the ridges. Allow 20–30 minutes for the glaze to set before slicing.