In a large mixing bowl, combine the flour, sugar and baking soda. Once thoroughly mixed, add the butter mixture and stir until smooth, making sure all the ingredients are well combined.

Finally, add the eggs and sour cream, then mix once more until you have a smooth batter.

Pour the batter into the prepared pan or pans and bake. For the mini bundt cakes, I baked them for about 15 to 20 minutes; in a classic large bundt pan, baking will take roughly 50 minutes to an hour. To check whether the cake is done, insert a skewer into the centre — it should come out clean.

Let the finished cake cool for about 15 to 20 minutes, then turn it out of the pan and leave it to cool completely on a wire rack or plate.

Bring the cream to a boil in a saucepan, then remove from the heat and add the chopped chocolate. Stir until it has completely melted and you have a glossy chocolate glaze. Pour it over the little bundt cakes or the large bundt cake.