Optional: mini chocolate chips, sprinkles, chopped nuts, vanilla ice cream
Preheat oven to 350°F. Butter a (10-12 cup) bundt cake pan very well in all the creases and then dust with flour.
Combine the butter, water, cocoa powder and salt in a sauce pan over medium heat. Cook until melted and combined then remove from heat.
Whisk together the flour, sugar and baking soda in a large bowl. Whisk in half of the hot mixture until smooth. Then whisk in the remainder of the mixture until smooth. Whisk in 1 egg at a time.
Fold in the sour cream, vanilla and chocolate chips and stir just until combined. Pour into the prepared pan. Bake for 40-45 minutes or until a toothpick comes clean. Don't let it overcook. Let the cake cool for 10-15 minutes in the pan and then place the cooling rack on top of it and flip over. Let cool completely.
Once the cake has cooled make the glaze. Place the heavy cream in a microwave-safe bowl and heat for 1-2 minutes, or until simmering. Add the chocolate chips and let it sit for 5 minutes. Whisk until smooth. Then slowly spoon the ganache over the cake. Add optional toppings if desired immediately.
Slice and enjoy with a scoop of vanilla ice cream if desired!
Variation: Instead of a chocolate glaze you could use my favorite cream cheese frosting in a zip top bag and drizzle over the top of the cake. https://www.iheartnaptime.net/cream-cheese-frosting/You could also dust powdered sugar over the top instead of frosting. Recipe adapted from Bi Rite Market's Eat Good Food Cookbook.