Cake… 1 3/4 cups (248g) all-purpose flour (scoop and level to measure) 2 cups (400g) granulated sugar 1 tsp baking soda 1/2 tsp salt 1 cup unsalted butter,* melted 3/4 cup (175ml) very hot water 2/3 cup (63g) unsweetened cocoa powder (not Dutch process, scoop and level to measure) 3/4 cup (175g) sour cream, preferably room temperature 3 large eggs, preferably room temperature 2 tsp vanilla extract Ganache… 4 oz. bittersweet chocolate or semi-sweet chocolate 1/2 cup heavy cream

Preheat oven to 350 degrees. Spray a 12 - 15 cup non-stick bundt cake with non-stick cooking spray. Dust lightly with flour and cocoa powder (about 1/2 Tbsp of each). Shake out excess.
In a medium mixing bowl whisk together flour, sugar, baking soda and salt. Set aside.
In a large mixing bowl whisk together melted butter, hot water and cocoa powder.
Add flour mixture to butter mixture and using an electric hand mixer blend until well combined.
Add sour cream, eggs and vanilla extract. Mix until well combined.
Pour mixture into prepared bundt pan.
Bake in preheated oven until toothpick inserted into center comes out clean, about 40 - 50 minutes.
Let cool 8 - 10 minutes then run a knife down the sides of cake to ensure they're loose. Invert onto a wire rack to cool at least 30 minutes.
To make the chocolate ganache place chocolate in a medium heat proof mixing bowl.
Heat heavy cream in a small saucepan on the stove until just simmering. Pour hot cream over chocolate (submerge chocolate if needed).
Let mixture rest 4 minutes then stir until melted and smooth.** Pour chocolate mixture over cake. Let cool slightly.
Cut into slices and serve.