CAKE:

9 oz. (about 1 1/2 c.) semi-sweet chocolate chips
1 tbsp. all purpose flour
1 (18.25 oz.) box chocolate cake mix, such as Duncan Hines
2 tbsp. instant espresso powder
1 (4 oz.) pkg. instant chocolate pudding mix
1 c. sour cream, room temperature
3/4 c. vegetable oil
1/2 c. water
4 lg. eggs, room temperature

GLAZE:

12 oz. (about 2 c.) semi-sweet chocolate chips
1/2 c. water
2 tsp. instant espresso powder
1 tbsp. sifted confectioners' sugar
1 tbsp. light corn syrup

Position a rack in center of oven and preheat to 350 degrees. Lightly butter and flour a 12-cup fluted tube pan.

In a medium bowl, toss chocolate chips with flour until evenly coated.

In large bowl, combine with electric mixer the cake mix, instant pudding mix, espresso powder, sour cream, vegetable oil, water and eggs. Mix on low speed until moistened. Beat at medium high speed for 2 minutes, or until very thick and well blended. Fold in floured chocolate chips. Pour batter into prepared pan, smoothing top with a spatula. Bake for 50 to 60 minutes, or until toothpick inserted comes out clean. Cool cake in pan on wire rack for 10 minutes. Invert onto a rack and cool cake completely.

In top of double boiler, over hot, not simmering water, melt the chocolate chips. Stir frequently until smooth and remove pan from heat. In a small saucepan, combine water, corn syrup and espresso powder. Bring to gentle boil over medium high heat. Remove pan from heat and pour into medium bowl. Using a whisk, stir in melted chocolate. Mix until smooth.