Preheat oven to 350 degrees F. Prepare a Bundt pan by greasing the bottom, sides and the tube.

For the cake: In a large bowl with a mixer, beat eggs, brown sugar, vanilla, oil and milk until well-blended. In a medium bowl, combine the dry ingredients; flour, baking powder, baking soda, cocoa powder and salt.  

Slowly add the dry ingredients to the wet mixture and beat to a smooth batter. Add the hot boiled water and beat well until the batter is smooth and becomes a consistent texture. Batter will be watery.

Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes. Let cool in pan for 10 minutes. Invert cake from the pan to a rack to cool completely before preparing the glaze.

For the chocolate glaze: Create a double boiler by placing a heatproof bowl over a saucepan of hot simmering water. To the bowl add the chopped chocolate and cream. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat, add icing sugar and stir to combine until a smooth glaze forms.

While the cake is still on the rack, drizzle a thick coat over the top allowing the excess glaze to dribble down the sides. Immediately sprinkle with the Maldon sea salt. Let the glaze set for 10 minutes before transferring the cake to a cake platter.