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Preheat oven to 350F. Grease a 12-cup Bundt and dust with flour; set aside.
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Sift the flour, baking soda, espresso powder, and salt in a medium mixing bowl.
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Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon.
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Place the eggs, sour cream and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips and pecans.
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Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for 5 minutes and then invert it onto a wire rack to cool completely.