Brew one cup of coffee with 30g of Speciality Selected Fair Trade German Roast Regular Ground Coffee and 350 ml filtered water. Add to a saucepan with 1 cup of sugar and simmer on the stove over low heat for about 15-20 minutes, whisking periodically. Remove from heat and allow syrup to cool completely.

Preheat the oven to 350 degrees F.

In a large bowl, combine cake flour, all purpose flour, baking powder, and kosher salt. Whisk together.

In the bowl of a stand mixer with the paddle attachment, beat room temperature salted butter on high until light and fluffy, about one minute. Add sugar and continue to mix for another 2-3 minutes, scraping down the sides of the bowl as needed.

Add each egg, one at a time, ensuring that each egg is fully incorporated into the batter prior to adding the next. Then add vanilla extract and sour cream and continue to mix together. Scrape down the sides of the bowl and mix together for another minute on medium high speed.

Reduce mixer speed to medium low and add ½ of the dry ingredients to the batter and mix. Then slowly pour in ½ of the whole milk. Add remainder of dry ingredients and mix, then add the rest of the whole milk and mix until smooth batter forms - about 15 seconds. Be sure not to over mix the batter.

Chop up 75g of Moser Roth dark 85% cocoa and melt according to the package instructions.

Add 2 cups of the cake batter to a separate bowl. Pour in melted chocolate and ¼ cup of coffee syrup. Mix together until fully incorporated.

Spray a 10-15 cup cake pan with nonstick baking spray. Scoop in cake batter, alternating between the coffee/chocolate mixture and the vanilla mixture. Use a toothpick to swirl the batter together and bake for 45-55 minutes, until a toothpick comes out clean.

Allow to cool for 5 minutes in the pan and then turn over onto a cooling rack to cool completely.

To make the glaze, simply melt 100g of Moser Roth 70% cocoa. Pour on top of cake and garnish with chopped pecans.