8 oz. Dark Semisweet Chocolate
2/3 cup Butter
1 cup Sugar
4 tbsp. All-purpose Flour
1-1/2 tsp. Baking Powder (or 1 tsp. Baking Soda)
1 tsp. Vanilla Extract
4 tbsp. Sour Cream
Preheat oven to 350F.
Line a circular 10-inch cake tin with grease-proof or other non-stick paper and grease the tin.
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar then mix with flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate and the sour cream.
Bake at 350F until a wooden pick inserted in center comes out clean, about 50 minutes.
Cool the cake, remove the crusted surface on the top of the cake, and cut in half, horizontally.
Heat two-third cups of heavy cream or whipping cream in a sauce pan.
Remove from heat, add 9 oz. of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until it thickens.
Use one-third of the frosting between the two layers, one-third on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
The cake should be room temperature when ready to serve.
Would be paired incredibly with our Cabernet Sauvignon, Leese-Fitch