Preheat oven to 350°F. Prepare a 9 – 10” bundt pan with baking spray. In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together to combine. Set aside.

In another large bowl, add eggs, sugar, ½ cup sour cream, SunButter, vegetable oil, and vanilla. Whisk together until smooth and well combined.

Add the wet ingredients into the bowl with the dry ingredients, and mix by hand until just combined and smooth. Divide the batter by pouring half of the batter into a different bowl.

In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add it into one of the bowls, then mix by hand until just smooth.. Add the remaining ¼ cup sour cream to the other bowl, then mix by hand until just smooth.

Alternate spooning each of the batters into the prepared bundt pan. After both batters have been completely added, use a butter knife to swirl the two batters together inside the pan, creating the marbled effect.

Place into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before glazing

Place chopped chocolate into a heatproof bowl. Set aside.