Preheat the oven to 350°F. Grease a 10- to 12-cup Bundt pan very generously, covering every ridge. Then dust with cocoa powder (not flour, which leaves white streaks on a dark cake).

In a large bowl, whisk together the chocolate cake mix and cocoa powder until combined and no cocoa clumps remain. Add the eggs, sour cream, melted butter, water, espresso, red food coloring, and vanilla and beat on medium speed with a hand or stand mixer for 2 minutes, scraping the bowl halfway through. The batter should be thick and deeply brown. Fold in the chocolate chips with a spatula until evenly distributed.

Pour the batter into the prepared Bundt pan. Tap the pan firmly on the counter three times to release any air pockets.

Bake for 40 to 45 minutes, until a thin skewer inserted into the thickest part comes out with a few moist crumbs — not wet batter, not bone-dry. Start checking at 38 minutes. Do not overbake; this cake quickly goes from perfect to dry once the moisture from the sour cream is cooked off.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto the rack and let cool to room temperature.

When the cake has cooled completely, wrap it in plastic wrap and refrigerate for at least 4 hours or ideally overnight. Refrigeration prevents the piped frosting from sliding and allows the texture to firm.

To make the frosting, beat the cream cheese and butter on medium-high speed until completely smooth and light, about 2 minutes. Add 1 cup of powdered sugar at a time, beating on low speed. Increase the speed to medium-high and beat for 2 more minutes until fluffy and bright white. Add the vanilla and salt; beat briefly to combine.

Transfer the frosting to a piping bag fitted with a large round tip (Wilton 1A or similar). Hold the tip slightly away from the cold cake surface. Starting 1 inch from the base, pipe thick, vertical stripes straight up the sides of the cake all the way around. Pipe any remaining frosting into the center hole.

Refrigerate until ready to serve. Eat cold or at a cool room temperature.