• Preheat oven to 350°F. 
• Butter and flour 2 heart shaped pans with 6 cavities each. (or a 9 ½ x13 ½ x 2 cake pan)
• Melt 1 cup chocolate in microwave safe bowl, in 30 second increments, stirring after each until just melted. Set aside to cool slightly.
• Mix 1 cup flour, ½ cup cocoa, 1 tsp salt, 1 tsp baking soda, ½ tsp baking powder and 2 tsp espresso powder together in medium bowl. Whisk to combine and set aside.
• Cream ½ cup butter with 1 cup sugar. Beat for 4 minutes, until light and fluffy. Add in 2 eggs, one at a time, beating after each until incorporated.
• Add 1 tsp vanilla, ½ cup coffee, and melted, cooled chocolate. Beat to combine.
• Add sour cream, beat to combine.
• Add in flour mixture, beating until just combined.
• Portion into heart-shaped pan molds and bake 15 – 18 minutes, or until a toothpick comes out with a few moist crumbs.
• Cool in pan for 5 minutes before inverting onto cooling rack to cool completely.

MAKE GANACHE:

• In a small sauce pot, heat 1 cup heavy cream over medium heat until steaming. Remove from heat and add 2 ½ cups chopped dark chocolate. Let sit for 10 minutes, then whisk until smooth. Add 3 tbsp red wine and whisk until smooth again.

GLAZE CAKES:

•  Set cooling rack with cakes on it inside of a sheet pan. Pour warm ganache over cakes to coat.
•  Cool until set (or refrigerate for an hour to cool faster)