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1/2 cup (1 stick) unsalted butter
2 1/2 tablespoons cocoa powder
1/2 teaspoon kosher salt
1/2 cup water
1 cups all-purpose flour
3/4 cup and 2 tablespoons sugar
3/4 teaspoons baking soda
1 large egg
1/4 cup sour cream
1/2 teaspoon pure vanilla extract
For the glaze
2 ounces bittersweet chocolate, finely chopped (I used half milk half semi-sweet chocolate)
1 tablespoons agave nectar (or corn syrup)
1/4 cup heavy cream*
1 tablespoons sugar
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