Instructions

1. Brew Choffy and set aside to cool.
2. Preheat oven 350 degrees.
3. Coat mini bundt pans or a full sized bundt pan with cooking spray; set aside.
4. Cream butter and neufatchel cream cheese in mixer with beater attachment until smooth.
5. Add sugar and mix 2-3 minutes until light and fluffy.
6. Add eggs one at time, scraping bowl with each addition.
7. Add sour cream; mix and turn off mixer.
8. In a separate bowl combine flour, cocoa, baking soda, sea salt; stir to combine.
9. Add dry ingredients all at once; mix on low until 80% combined.
10. Add choffy and vanilla; mix until incorporated but do not over mix.
11. Divide into prepared pans.
12. Bake for 20-25 minutes (40-45 for full sized) or until toothpick inserted in center removes clean.
13. Cool on rack for 5-7 minutes, invert pans and gently tap bottom if needed to release cakes.
14. Cool completely.
15. Chocolate Ganache:
16. Place chocolate chips in a small mixing bowl.
17. Gently bring cream to a simmer.
18. Pour over chocolate chips and allow to sit for 10 minutes.
19. Stir until smooth.
20. Drizzle over top of cakes and allow small amount cascade down sides.
21. Divide evenly oven petite cakes or cover top of full sized cake.
22. Serve and Enjoy!