Preheat oven to 350 degrees F.

In a medium sized bowl, add chopped chocolate, cocoa powder, and espresso powder (if using). Pour boiling water 40 seconds over top the ingredients. Mix together until all the ingredients are wet and the mixture forms a paste. Microwave for 15 seconds if needed to melt the chopped chocolate completely. Mix and press until a smooth paste and all chocolate pieces are melted and mixed.

Add olive oil to the chocolate mixture and stir until incorporated. Set aside to cool completely.

In a large mixing bowl, add sugar, flour, salt, baking powder, baking soda, and mini chocolate chips. Whisk together and set aside.

To the chocolate mixture, add eggs, sour cream and vanilla. Stir vigorously until thoroughly mixed and thickened.

Prepare the bundt pan by spreading melted butter with a pastry brush onto every surface of each of the Bundt shapes. Sprinkle cocoa powder liberally on to the surface and shake and turn to coat the butter completely. It works best to use a spoon to sprinkle on each surface and especially the middle. Add more cocoa powder as needed. Then turn the cake pan over and shake off excess. Set aside.

Pour the chocolate mixture into the dry ingredients. Use a spatula to fold the mixtures together just until no white streaks remain. Using a large scoop, fill the bottom of the Bundt pan with the batter. Smooth the top.

Bake at 350 degrees for 15 minutes until it bounces back and a toothpick with slight crumbs