Preheat your oven to 350˚ F and butter and flour a tube or bundt pan.

In a large bowl, whisk together the flour, sugar and baking soda and set aside.

In a microwave safe bowl, combine the butter, cocoa powder, salt, and milk and heat at one minute intervals until you get a rich hot cocoa like consistency.  Pour the melted chocolate mixture into your dry bowl and whisk until you no longer see flour.

Add your eggs one at a time using the whisk just until combined and do the same with 1 1/2 tsp. vanilla. Gently fold in the sour cream and dark chocolate chips.

Pour the batter into your prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.

When the cake has cooled for at least 15 minutes, gently insert a knife along the sides of the pan and flip it over to reveal the decoration. If using a regular tube pan, remove the bottom.

To make the glaze, melt the salted butter, coconut oil, water, and baking chocolate in a small saucepan. Whisk in your powdered sugar and remaining 1/2 tsp. vanilla. Use a blender to remove any lumps. Drizzle or spread the glaze onto your cake.