To Make the Cake:

1. Pre-heat your oven to a true 325°F.  This temperature is super important!  An oven thermometer will help you determine if your oven runs hot or cold.
2. Sift together the all-purpose flour, natural cocoa powder, baking soda, cinnamon, cayenne pepper, and kosher salt in a large mixing bowl.  Set aside.  
3. Combine the sour cream and room temperature coffee in a medium bowl or deli cup. Set aside.
4. Use a sharp knife to carefully split the vanilla bean (if using). Scrape the vanilla beans from the vanilla bean pod. In a small mixing bowl or deli cup, massage the vanilla beans into the granulated sugar. Set aside.
5. Place the butter and cream cheese in a large mixing bowl or the bowl of your stand mixer. Mix the fats on medium speed until combined.
6. Add the infused sugar and cream the mixture until it is light and fluffy. Scrape the bowl as needed to ensure even mixing.
7. Add eggs, one at a time, mixing until the egg is fully incorporated. Once again, make sure to scrape the sides and bottom of the bowl in order to ensure that everything is mixing evenly.
8. If using pure vanilla extract, add to the mixture and mix thoroughly. (If using a vanilla bean, you can omit this step).
9. Add half of the flour/cocoa powder mixture to the batter and mix until almost combined.
10. Add all of the sour cream/coffee mixture to the batter and mix until almost combined.
11. Add the other half of the flour/cocoa powder mixture and mix the batter until almost combined. Use a stiff spatula to scrape the sides and bottom of the mixing bowl, then fold the batter until it is completely smooth.
12. Prepare your bundt pan as desired and add the batter to the prepared bundt pan.
13. Bake for 65-75 minutes in a 325°F oven, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F. 
14. Remove from the oven and place on a cooling rack, in its pan, for ten minutes.
15. After ten minutes, invert the cake onto the cooling rack. Allow to cool completely on the cooling rack.

To Make the Simple Syrup:

1. Add the water, granulated sugar, cocoa powder, and salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
2. Add the vanilla extract and stir to combine.
3. Allow to cool completely, then use a pastry brush to brush onto the cooled cake.

To Make the Chocolate Ganache:

1. Place the chocolate chips and cayenne pepper in a heat-proof bowl.  Set aside.
2. Place the heavy cream in a small saucepan. Cook over medium heat until you see heat swirls over the top of the heavy cream. Do not boil.
3. Pour the heavy cream over the chocolate chips/cayenne mixture and cover immediately with plastic wrap.  Do not stir yet!
4. Allow the heavy cream to melt the chocolate for 5-7 minutes, then stir with a small whisk or spoon to combine.  If the chocolate does not melt, place in the microwave at 10-second intervals, stirring in between intervals, until the mixture is completely smooth.
5. Allow the ganache to cool slightly (5-7 minutes) before using.  If you wait too long, the ganache will fully thicken and will not pour easily over the cake.
6. Pour the ganache over the cake using a spouted measuring cup, a squeeze bottle, or a spoon.
7. Enjoy!