• Preheat the oven to 350°F.
• In a large bowl, beat the butter and sugar together until light and pale with a mixer.
  
• Whisk together the eggs in a separate bowl.
  
• Add in the vanilla, milk, and sour cream.
• In another medium bowl, mix together flour, baking soda, cocoa powder, and salt.
  
• Add egg mixture ⅓ at a time into a bowl with butter and sugar alternating with ⅓ of dry ingredients, mixing between each addition.
  
• Mix the batter together until combined.
  

Bundt cake pan coating

• Grease bundt cake with vegetable shortening.
  
• Sprinkle over with flour. Shake off access flour from the bundt cake.
  
• Pour cake batter into bundt pan evenly.
  
• Bake for 50-65 minutes or a toothpick inserted in the center comes out clean.
• Cool for 10 minutes before removing from the pan.
  
• Remove cake from the pan and allow to cool completely before drizzling chocolate frosting.
  

Chocolate frosting

• In a small saucepan over medium heat, combine butter, chocolate chips, cocoa powder, and heavy cream.
  
• Stir until chocolate chips melt.
  
• Let chocolate frosting entirely cool before drizzling over the bundt cake.

Sugared cranberries and rosemary

• Line baking sheet with a paper towel.
  
• Put ½ cup of sugar into a large bowl.
• In a small saucepan over medium heat, combine water and ¼ cup of sugar.
  
• Stir until combined.
• Let sugar syrup entirely cool.
• Dip cranberries and rosemary into the sugar syrup and transfer them back on the tray with a paper towel.
• Roll cranberries and rosemary in the sugar to coat, a few at a time. Once they are coated, transfer them to a baking sheet to dry.
  

Bundt cake decoration

• Drizzle chocolate frosting over the bundt cake.
• Decorate the top of the chocolate bundt cake with rosemary and cranberries.