Preheat the oven to 350-degrees F. Grease and flour the bundt pan. Take care that all the creases of the pan are well-greased and flour.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and baking soda.
In a small saucepan over medium heat, combine the butter, water and cocoa powder. Whisk until the cocoa dissolves and the butter is melted. Remove from heat and allow to cool 5 minutes.
Add half the cocoa-butter mixture to the dry ingredients. Mix to combine - the batter will be very thick. Scrape down the bowl.
Add the second half of the cocoa-butter mixture and mix to combine.
Add the eggs one at a time.
Stir in the sour cream and vanilla and beat until smooth.
Pour the cake batter into the prepared pan. Bake at 350-degree F oven for 40-45 minutes until a toothpick inserted in the center comes out clean.
Let cool 15 minutes in the pan before inverting on a cooling rack.
For soaking the cake:
While the cake is still hot, use a pastry brush to soak the cake with the Torani syrup, which will add moisture and flavor to your chocolate bundt cake.
For the glaze
Chop the dark chocolate.
In a medium bowl,combine the chopped chocolate and corn syrup.
In a small saucepan, combine the heavy cream and sugar and whisk until the sugar dissolves completely.
Remove the hot cream from the stove and pour over the chocolate mixture. Whisk until smooth and creamy.
Drizzle the chocolate mixture over the bundt cake. Decorate with sprinkles, if desired.
Store the leftovers in an airtight container in the refrigerator.
This big cake serves 12 easily but you can cut it into thinner slices to serve more. It's so rich and decadent everyone will feel satisfied! Topping it with a scoop of ice cream or whipped cream makes it even more amazing!