Preheat your oven to 325 degrees F and grease your bundt pan thoroughly.
Sift together the flour, cocoa powder, baking powder, and salt into a bowl.
Cream the softened butter in a stand mixer until light and fluffy.
Add 1.25 cups of sugar and the brown sugar to the butter, beating until incorporated.
Beat in 3 eggs one at a time, followed by the sour cream and canola oil.
Gradually stir in the flour mixture, alternating with the hot coffee until a smooth batter forms.
In a separate bowl, mix the cream cheese with 1 egg and red food gel until smooth to create the filling.
Pour half of the cocoa batter into the prepared pan.
Carefully spoon the red cream cheese mixture in a ring over the batter, ensuring it does not touch the edges.
Top with the remaining cocoa batter and smooth the surface.
Bake for 70 minutes or until a skewer inserted comes out clean.
Cool in the pan for 10 minutes before inverting onto a wire rack.
Heat the heavy cream and pour over the white chocolate, stirring until smooth to create a ganache.
Add black food gel to the ganache and drizzle over the cooled cake.