• Preheat oven to 350 degrees. Generously spray a 12-cup bundt pan with non-stick cooking spray, making sure to coat all of the nooks and crannies. Set aside.
• In a large bowl, add melted butter, cocoa powder, and hot water and whisk together.
• Fold in sugar, flour, baking soda, and salt. Stir to combine. Fold in sour cream, eggs, egg yolks, and vanilla.
• Pour into the greased bundt pan. Bake for 40-50 minutes or until the toothpick comes out clean when inserted into the center of the cake.
• Let cake cool for 5-10 minutes. Then run a knife along the edges to loosen. Invert onto a cooling rack. Let cool before drizzling with chocolate glaze.

Chocolate Ganache Glaze:

• In a microwave-safe bowl, add chocolate chips and heavy cream. Cook on 50% power for 45 seconds. Stir and repeat until chocolate is melted and silky smooth. Use a whisk for extra silky texture.
• Using a spoon or knife, drizzle the chocolate glaze onto the cooled bundt cake. Cut into slices and serve with vanilla bean ice cream.