Mix the melted butter and cocoa together and “paint” the inside of the bundt pan. Set aside.

Place the first three ingredients in a large bowl and pout boiling water over chocolate mix. Stir to melt and combine chocolate. Let cool for 20 minutes until at room temperature.

Once cool, stir in sour cream.

Combine dry ingredients in a separate bowl and whisk together.

In your stand mixer, combine butter, sugar, and vanilla and mix on medium speed for 3 minutes until fluffy. Reduce speed and add eggs one at a time mixing well between each egg.

Slowly add in the 1/3 of the flour mixture and then 1/2 of the melted chocolate mixture. Once combined, add another 1/3 of the flour mixture and remaining chocolate. Add in remaining flour and mix until combined.

Pour the cake mix into the prepared pan and bake at 350 deg F for 40 to 50 minutes checking for doneness.

Let Cool for 10 minutes in the pan, then invert onto a cooling rack and cool for 3 hours.

Place the chocolate chips and heavy cream into a microwave safe bowl and heat for 1 minute in the microwave. Remove and let sit for 3 minutes. Stir until smooth and silky. Transfer to a piping bag and snip off end. Drizzle over the entire cake. You can also use a spoon or simply pour the ganache over the bundt cake.

Add fresh fruit just before serving.

Topping suggestion #1 : Dust with powered sugar if desired prior to serving.

Topping suggestion #2 : Serve with some fresh berries.

Topping suggestion #3 : Make some Sweetened Whipped Cream.

Topping suggestion #4 : Make Sour Cream Whipped Cream.

Topping suggestion #5 : Any combination of the above!