• Preheat oven to 350°F
• Prepare bundt pan by spraying lightly with a nonstick spray and then dusting with cocoa powder. Invert pan and tap out any excess cocoa powder.I first spray the entire pan then sprinkle in the cocoa powder. Shake the pan to help distribute the cocoa powder. I just cover the lower half of the pan with the powder.
  1-2 tablespoons cocoa powder
• Combine melted butter and cocoa powder together in a bowl.
  1 cup butter, 1 cup unsweetened cocoa powder
• In a separate bowl, combine flour, sugar, baking soda and salt.
  2 ½ cups flour, 2 cups sugar, 2 teaspoons baking soda, ¾ teaspoon salt
• In a smaller bowl, combine sour cream, eggs, oil, water and vanilla.
  ¾ cup sour cream, 3 eggs, ¼ cup oil, ½ cup warm water, 2 teaspoons vanilla
• Stir in butter and cocoa mixture to the egg mixture.
• Add the wet ingredients to the dry ingredients. Stir gently together with a silicone spatula or a wooden spoon until everything is combined.
• Pour or scoop the batter into the prepared bundt pan. Try to level the top of the batter.
• Bake in preheated 350°F oven for 45-50 minutes or until baked through.
• Remove from oven and allow cake to cool for 10 minutes. Gently use a butter knife t loosen any sides of the cake that may be stuck to the cake pan. Invert cake pan and shake gently to remove cake from pan. Allow cake to cool on a baking rack.

Glaze

• Heat heavy cream over medium heat. Heat just until it comes to a boil. Remove from heat and pour oven chocolate chips. Do not stir! Allow the mixture to sit for 5 minutes to melt the chocolate. Stir well until all the chocolate and cream are combined.
  ½ cup heavy cream, ½ cup chocolate chips
• Pour over the cake. Allow the cake to sit for about 30 minutes before serving. This will allow the glaze to harden just slightly.