1-Getting ready to bake this Chocolate Bundt Cake: preheating your oven to 350°F and preparing your bundt pan. Grease a 10 or 12-cup bundt pan thoroughly with butter and flour to avoid any sticking issues. This step ensures your cake releases smoothly after baking.

2-First Steps in Mixing: In a small saucepan, combine 1 cup unsalted butter, 1/3 cup Dutch process cocoa powder, 1 teaspoon kosher salt, and 1 cup water. Heat this over medium heat, stirring until everything melts and blends together, then set it aside to cool slightly. In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, and 1 1/2 teaspoons baking soda until evenly mixed.

3-Next, pour half of the melted butter mixture into the dry ingredients and whisk until combined; it might look thick at first. Add the rest of the butter mixture and keep whisking until smooth. Then, add the 2 large eggs one at a time, whisking after each to blend fully.

4-Whisk in 1/2 cup sour cream or plain Greek yogurt and 1 teaspoon pure vanilla extract until the batter is creamy and lump-free. Pour this batter into your prepared bundt pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

5-For the chocolate glaze, place 4 ounces finely chopped chocolate and 1 1/2 tablespoons corn syrup in a bowl. In another small saucepan, heat 1/2 cup heavy cream and 1 1/2 tablespoons granulated sugar over medium heat until warm and the sugar dissolves. Pour this hot cream over the chocolate and whisk until smooth and glossy.

6-Drizzle the glaze over the cooled cake, letting it drip down the sides for that classic look.