Preheat the oven to 350 °F.

In a large bowl, whisk together flour, sugar, salt, nutmeg, cardamom, and baking powder.

In another mixing bowl pour the hot coffee over 1 ounce of finely chopped chocolate and whisk until the chocolate melts. Whisk in the cocoa powder.

Whisk the buttermilk, oil, creme fraiche, heavy cream, whiskey, eggs, orange flower water, and orange zest into the coffee and chocolate mixture. Start with a little buttermilk at a time to make sure the chocolate completely dissolves in the other liquid ingredients!

Add chocolate/buttermilk mixture to flour mixture, and stir to combine. This can be done in the bowl of a stand mixer fitted with a paddle attachment or by hand. Stir until just combined, and be careful to not overmix if you want a tender cake!

Gently in chocolate chips.

Butter and flour or non-stick spray a 10-cup bundt pan (we used a 9-cup 4 mini bundt pan!).

Pour batter into pan.

Bake for 30-50 minutes (30 for minis, a bit longer for a full bundt), or until a wooden toothpick inserted in the middle comes out clean. Do not overbake! If making a full size start checking around 35-40 minutes.

Remove the cake from the oven, allow to cool in the pan for 5 minutes, and then turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.

While the cakes cool, whisk together the glaze ingredients in a bowl until smooth.

Drizzle the glaze over the top and (optionally!) dust with a bit of powdered sugar for a snowy look.

Store any leftover cake at room temperature, well wrapped, for several days. Freeze to keep it even longer!