Place the flour, sugar, brown sugar, Cocoa powder, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and whisk together until combined.
In another mixing bowl, add the eggs, oil, sour cream, vanilla, espresso, and KahlĂșa, and whisk until well combined and smooth.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Spilled the mixture into the prepared Bundt pan and leveled the top. Drop on the countertop three times to force out any air bubbles.
Bake in the preheated oven for 45 to 50 minutes, or until a tester inserted into the center comes out clean.
Remove from oven and let cool for 10 minutes. Invert the Bundt cake onto a serving platter. Let Cake cool completely before glazing.
To make the glaze:
Add the chocolate chips and butter to a mixing bowl. Set aside.
Heat heavy cream in a small sauce pan until simmering. Remove immediately and whisk in the espresso powder.
Pour the heavy cream mixture over the chocolate in the bowl and let sit for one minute. Whisk until glossy and smooth. Add the corn syrup and whisk until completely combined and shiny.
Pour the glaze over the cool Bundt cake and top with coffee beans.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2022/11/15/chocolate-cinnamon-espresso-bundt-cake/