Position a rack in the center of the oven and preheat to 350 degrees.

Coat the inside of a Bundt pan with butter and dust with cocoa powder. Tap the pan over a sheet of parchment paper so that the excess cocoa can be recovered then reserve the sheet of parchment paper for later. Dusting the inside of the Bundt pan with cocoa powder will prevent that pale, dry look that you get when the pan is dusted with flour.

In a medium-sized mixing bowl, whisk the melted butter, cocoa powder, salt, water and eggs and together until well combined.

Now it’s time to reuse that parchment paper. Sift the flour, sugar and baking soda onto the center of the parchment paper. Pick the paper up by the edges and use it to neatly funnel all of the dry ingredients into the bowl with the wet ingredients.

Whisk until dry ingredients are completely incorporated.

Stir in the sour cream and vanilla extract and transfer the batter into the prepared Bundt pan.

Bake for 40−45 minutes until the center is firm and a cake tester comes out clean.

Remove the cake from the oven and allow it to cool on a rack for 10−15 minutes before removing it from the pan. Be sure to allow the cake to cool completely before pouring on the glaze.

To make the glaze, just stir all of the ingredients together. The glaze should be thick but still runny enough to drizzle over the cake without it falling off the sides.

Pour the glaze around the top of the cake and allow it to set for about 10 minutes before serving.