Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.

In a small bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.

In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs one at a time, mixing to combine after each addition. Stir in warm coffee and vanilla extract.

Alternately add the flour mixture and sour cream, mixing until well combined.

Pour the batter into the prepared bundt pan and bake for 50 minutes.

Let cool in the pan for 15 minutes before transferring to a wire rack.

To make the chocolate ganache, heat the cream in a small saucepan until hot. Combine hot cream with chocolate chips and corn syrup in a bowl, and whisk until smooth. Drizzle ganache over the cooled cake.

For the vanilla glaze, mix powdered sugar with milk to desired consistency and pour over the cake.

Slice thick and serve with a scoop of vanilla or coconut ice cream, toasted hazelnuts, or raspberry compote.