Preheat oven to 350°F. Prepare a bundt pan with cooking spray. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.

In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and both cocoa powders. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients, then mix until smooth.

Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared bundt pan, and bake for 40-50 minutes or until an inserted toothpick comes out clean. Allow to cool completely before glazing with ganache.

Place chopped chocolates into a heatproof bowl. Set aside.

In a small saucepan over medium heat, bring heavy cream to a very light boil. Remove from heat immediately and pour into the bowl with the chocolate. Allow to sit for one minute, then using a whisk, stir together until the ganache looks smooth.

Allow the ganache to cool for about 10 minutes before pouring over top of cake.