• Preheat the oven to 350 degrees.
• Liberally grease a bundt pan, dust it with cocoa powder, shake out the excess, and set it aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Combine the butter and sugar in a large mixing bowl or the bowl of a stand mixer. Beat well until light and fluffy.
• Add the eggs and vanilla. Beat well.
• Slowly mix in the dry ingredients mixture (small portions at a time), alternating with the sour cream until all of the dry ingredients and sour cream have been incorporated.
• Fold in the chocolate chips.
• Transfer the cake batter to the prepared baking pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan on a wire rack for 20 minutes.
• Invert the cake onto another wire rack or serving plate to remove it from the bundt pan. Allow the cake to cool completely before decorating.

Chocolate Glaze

• Combine the chocolate chips in a small saucepan with the butter and heavy cream. Heat over low until melted and smooth. Stir continuously.
• Remove from the heat and add the vanilla.
• Cool for a couple of minutes to thicken the mixture before pouring over the top of the cooled cake.
• Set aside for at least 30 minutes for the glaze to set before serving. (you can refrigerate to speed this process along if needed)