-
1
Position a rack in the center of the oven and heat to 350F.
-
2
Butter and flour a 10- or 12-cup Bundt pan and set aside.
-
3
In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat.
-
4
Cook, stirring, just until melted and combined.
-
5
Remove from the heat and set aside.
-
6
Put the flour, sugar, and baking soda in a large bowl and whisk to blend.
-
7
Add half of the melted butter mixture and whisk until completely blended (it will be very thick).
-
8
Add the remaining butter mixture and whisk.
-
9
Add the eggs one at a time, whisking each to blend completely before adding the next.
-
10
Whisk in the sour cream and vanilla until smooth.
-
11
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
-
12
Let the cake cool in the pan for 15 minutes and then invert onto a rack.
-
13
Let cool completely before making the glaze.
-
14
Put the chopped chocolate and agave nectar in a medium bowl and set aside.
-
15
Combine the heavy cream and sugar in a small saucepan and put over medium heat.
-
16
Stir constantly until the cream is hot and the sugar is dissolved.
-
17
Pour the hot cream over the chocolate and whisk until melted and smooth.
-
18
If its very runny, let it sit for a minute or so to thicken.
-
19
Drizzle over the cake.
