Instructions

1. Preheat the 350 F. In a small bowl, mix together the butter and cocoa powder for the pan until the mixture is well-combined and pasty.
2. Use a pastry brush or folded square of wax paper to wipe the cocoa/butter mixture into a 10- or 12-inch bundt pan until the inner surface is evenly coated.
3. In a medium saucepan, combine the butter, cocoa powder, salt and water. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature.
4. In a large bowl, whisk together the flour, sugar and baking soda. Pour in the chocolate mixture and stir to combine.
5. Add the eggs and whisk to combine. Stir in the sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.
6. Spread the batter evenly in the prepared pan and bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
7. Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
8. For the glaze, place the chocolate chips in a medium bowl. Heat the cream to a simmer and pour over the chocolate. Let the mixture sit for a few minutes without stirring.
9. Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools.
10. Once the cake is cooled, place it on a serving plate or cake stand and pour the glaze over the cake letting it drip down the sides.