For the cake:

1. Preheat oven to 350ºF/180ºC
2. Coat with soft margarine or shortening a large 10 or 12-cup bundt cake pan. I use my fingers, but you can use a brush. Make sure every nook, cranny and angle is finely covered. Flour it completely, shaking off excess. Reserve.
3. In a medium bowl, melt chocolate and butter (in the microwave at 30 second intervals, stirring well after each one until just melted). Add the cocoa powder. Mix well and reserve.
4. Sift flour with baking soda and salt. (I do it directly over the batter later).
5. In a large bowl beat eggs with sugar until light and creamy, about 2 or 3 minutes.
6. Add sour cream, bourbon, vanilla and the cooled chocolate mixture. Mix at low speed until well mixed.
7. Add dry ingredients and mix only until well combined.
8. Pour into the prepared pan, spreading evenly and bake for 40 to 45 minutes, or until a tester comes out clean.
9. Let cool for 10 minutes on a wire rack and carefully unmold on the wire rack.
10. Let cool completely. (At this point you can wrap it in film and aluminum paper and freeze it for a couple of weeks. Thaw in the refrigerator and then let if get to room temperature before glazing).
11. Pour the glaze over and let it drip down the sides.

For the chocolate glaze:

1. Put chocolate in a glass or heat resistant bowl.
2. Heat cream unitl small bubbles appear in the rim of the saucepan and it's about to boil.
3. Remove from the fire and add to the chocolates. Wait for 1 minute and mix until very well blended.
4. Add corn syrup and mix well.