Preheat the oven to 350F.

Spray a 6-cup nonstick original Bundt pan with Baker's Release spray.

Cream butter and the granulated sugar in an electric mixer fitted with a paddle attachment.

Add eggs, mixing until smooth.

Slowly add the coffee, sour cream and vanilla.

Gradually add the flour, black cocoa, baking powder, baking soda and salt, mixing into a smooth batter.

Toss the chocolate chips with the teaspoon of cocoa and then fold those into the batter.

Place the batter into the prepared pan and bake for 35-40 minutes or until the cake tests done with a toothpick.

Cool in pan 15 minutes then turn out and finish cooling on a wire rack.

Place condensed milk and chocolate chips in the top of a double boiler over simmering water (making sure water does not touch bottom of upper pot) and whisk until melted.

Add cream only to adjust consistency to a good drizzle.

Drizzle cake and top with chopped chocolate truffles, nonpareils, chocolate curls and/or chocolate chips as desired.