Preheat oven to 325 degrees F.

Spray a bread/loaf pan with non-stick cooking spray or coat it with butter and flour.

In a medium bowl, whisk together cocoa with sour cream and hot coffee until smooth. Set aside to cool.

In a separate bowl, combine both flours with baking powder and salt.

In the bowl of stand mixer fitted with the paddle attachment, beat together eggs and sugars until light and fluffy, add the butter, vanilla extract and whisk together on medium speed until very light and creamy, scraping the sides of the bowl as necessary.

Add the flour mixture in 2 additions, alternating with the cooled cocoa mixture, ending with the flour mixture. Mix until just combined. Fold in chocolate chips and pour batter into the baking pan.

Bake for 50 - 60 minutes, rotating halfway through the process, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the bread cool into the pan for 10 minutes, and then remove to a wire rack to cool completely.

Bring a medium saucepan half filled with water to a boil. Place chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and pour the chocolate over the bread, top with chocolate chips and grated coffee beans.