• Set oven to 350° F.
• Grease a standard-size loaf pan and line it with a sheet of parchment paper.
• Cream one-half cup of butter and three-quarters of a cup of sugar until light and fluffy.
• Beat in two large eggs, one at a time.
• Mix in one teaspoon of vanilla extract and one tablespoon of espresso powder.
• In a separate bowl, whisk together one-half cup of sour cream and one-quarter cup of milk.
• Sift together one and one-quarter cups of Bisquick, one-half cup of unsweetened cocoa powder, and one-half teaspoon of baking soda in a large mixing bowl.
• Add the dry ingredients alternately to the wet ingredients.
• Fold in the milk and sour cream mixture, blending only until mixed.
• Pour the batter into the prepared pan and spread out evenly.
• Bake for about 45-50 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.

Ganache Topping

• Heat three-quarters of a cup of heavy cream. Bring to a  simmer and remove it from the heat.
• Add one cup of semi-sweet chocolate chips and let sit for a minute. Stir until everything is melted and glossy.
• Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least two hours.
• Gently pull the cake out of the pan to slice it.