For the cake: Pour the boiling water over your chopped chocolate. Let it sit for a minute, and then whisk smooth. Set aside to cool to room temperature.

Preheat the oven to 350F. Spray the inside/s of a 10 cup bundt pan--or the equivalent in smaller bundt cakes--with Baker's Joy or some other flour/oil combo. Set aside.

Whisk together the cocoa powder, sugars, flour, baking powder, baking soda and salt. Be sure to get the leavening agents thoroughly and evenly distributed. Set aside.

Using a stand mixer with the whip attachment, a whisk or a hand-held beater, beat the milk, sour cream, eggs, vanilla and oil together until thoroughly combined. Drizzle the chocolate in while mixing on a low speed and then beat again on medium speed until the chocolate is fully incorporated.

With the mixer on low speed, slowly add the dry ingredients to the wet. When they are incorporated enough to not have flour flying around your kitchen, increase the mixer speed to medium low and beat for 3 minutes.

Scrape the sides of the bowl and fold the batter by hand a few times to make sure that all of the batter is mixed evenly. Pour the batter into the bundt cake pan (or smaller molds). For a full size 10 cup bundt pan, bake for approximately 45 minutes. For smaller cakes, bake for less time, checking the oven starting at about the 20 minute mark for signs the cakes are done. The cake is done when it begins to pull away from the edges of the pan and a cake tester inserted into the center of the cake comes out with only a few crumbs attached (or dry). Let the cake cool in its pan for 10-15 minutes, and then invert onto wax or parchment paper on a cooling rack. Let it cool completely before glazing--and remove the wax or parchment paper before glazing, instead placing it under the cooling rack.

To make the glaze: Bring the cream almost to a boil (you want to scald it, get it to the point that a few bubbles appear at the edges), and pour it over the chopped chocolate. Let it sit for a minute and then whisk it smooth. You may need to add a little more cream, by the teaspoonful, to get it to your desired pouring consistency. I prefer a thicker consistency, and therefore I prefer the picture at the top, of the first cake, where I got the layer quite thick. Wait for the cake to cool completely before glazing--and place foil or wax paper underneath the cooling rack to catch the excess glaze that drips down. This way you can let the glaze partially set and then pour the excess glaze back over the cake, for a thicker glaze if you desire. Plus I hate the idea of wasting ganache!