• Preheat your oven to 325°F. Spray the bottom and sides of a 9x5x3-inch loaf pan with cooking spray; line with a parchment paper sling.* Set aside.

Make the pound cake:

• Dissolve coffee granules in 1 teaspoon boiling water; set aside.
• In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder and salt until well-combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat butter and sugar on medium-low speed until the mixture is light, fluffy and smooth, about 2 to 3 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in sour cream, vanilla extract and coffee until just combined.
• Gradually stir flour mixture into butter mixture just until a batter forms and no dry spots remain. Pour and spread batter evenly into prepared loaf pan. Bake for 55 minutes to 1 hour, 5 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Cool loaf in pan for 10 minutes, then use parchment to transfer loaf to a cooling rack. Cool completely.

Make the topping:

• Once loaf is fully cooled, place semisweet chocolate in a medium bowl. In a microwave-safe measuring cup, heat heavy cream for 30 seconds on High until very hot but not boiling. Pour over chocolate; add oil. Let mixture sit for 5 minutes, then use a spoon or spatula to stir until the chocolate is fully melted and the mixture is smooth.
• Place loaf on top of a sheet of waxed or parchment paper on a rimmed baking sheet. Spoon and spread topping over top of loaf, letting it drip down the sides. Transfer loaf on baking sheet to refrigerator; chill 30 minutes to set the topping.
• Slice and serve loaf as desired. Store leftovers tightly covered at room temperature for up to 2 days; do not refrigerate.