I declare this Chocolate Cake Week

I tried this fabulous Chocolate Cake recipe this week for a special birthday and it was so good.

You have to be sure you cool it completely before unmolding it from the bundt pan and be sure you spray the pay well to eliminate any sticking.

It is beautiful as well as delicious.


Sour Cream Chocolate Cake

(Source: The back of "Bakers & Chefs" brown sugar bag)

Ingredients

3 oz baking chocolate chopped
1/2 cup butter
1 cup boiling water
2 cups packed brown sugar
2 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup sour cream
1 tsp vanilla

Directions

Combine the chocolate, butter and boiling water in a small bowl; stir until chocolate and butter are melted.
In a large bowl, combine brown sugar, flour, baking soda and salt.
Gradually add chocolate mixture to the dry ingredients; blend well.
Add eggs, sour cream and vanilla; beat one for one minute at medium speed.
Pour into a greased and floured bundt pan.
Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
Cool in the pan on a cooling rack for 10 minutes.
Invert the pan onto the cooling rack and let cool the rest of the way.
Top with chocolate ganache and powdered sugar

Ganache
4 Oz Chocolate Melted
4 Oz Heavy Cream Warmed and stirred into chocolate