If it ain’t hot already, heat your smoker (or charcoal grill or gas grill) to medium heat.

Generously grease a 10-cup Bundt pan.

In a medium bowl, sift the flour with the cocoa, baking powder, baking soda, and salt.

In a large bowl using an electric mixer, beat the butter with the sugar until pale and fluffy 3 to 5 minutes.

Add the eggs, one at a time, beating well after each addition.

Add the melted chocolate and vanilla and beat until the batter is smooth.

Beat in the dry ingredients in 3 batches, alternating with the sour cream and beginning and ending with the flour; beat until just combined.

Scrape the batter into the prepared pan and use a rubber spatula to smooth the surface.

Place the cake pan on the grill and cover.

Let it cook for 45 minutes to 1 hour, until a tester inserted in the center comes out with moist crumbs attached.

Remove from the grill or oven and let the cake rest in the pan to cool completely, about 1 hour.

While the cake is cooking, make the glaze: In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar.

Whisk in the cocoa and vanilla and let cool.

Invert the cake onto a serving platter.

Brush a thin layer of the glaze over the cake and let dry slightly, about 2 minutes.

Repeat 3 more times, letting the glaze dry slightly for 2 minutes before brushing a new layer on.

Cut into wedges and serve with whipped cream and fruit, or if you’re like me and you love bacon, add a little crumbled bacon on top, too.