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1
Grease and flour a 10-12 cup Bundt pan.
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2
Heat oven to 350F
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3
Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth.
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4
Whisk in the water and remove from heat.
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5
To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth.
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6
In another bowl combine the flour, soda, and salt.
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7
Add all at once to the first mixture, whisking until well blended.
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8
Pour batter into prepared pan.
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9
Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan.
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10
Cool in pan on a rack for 20 minutes.
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11
Carefully loosen the cake with a knife and invert onto a large plate.
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12
Meanwhile, prepare the glaze: Chop chocolate and put in a small bowl; set aside.
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13
Combine remaining the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan.
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14
Cook the mixture, stirring, until mixture boils.
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15
Pour over the chocolate and whisk until smooth.
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16
Let cool to room temperature then spoon over the cooled cake.
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17
If too thick, thin with a little more cream.
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18
I give credit to this website: http://www.cdkitchen.com/recipes/recs/1931/Chocolate-Bundt-Cake-With-Dark100909.shtml.
