2 c. flour
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 c. sugar
1/2 stick butter (1/4 c.)
2 lg. eggs
4 oz. unsweetened chocolate, melted and cooled
1 c. sour cream
1 tsp. vanilla
16 oz. semi-sweet chocolate, melted and cooled
1 c. sour cream, room temperature
1/2 tsp. vanilla

Make the cake layers:

1. Into a small bowl sift the flour, baking soda, baking powder, and salt.

2. In a large bowl with an electric mixer beat together the sugar and butter until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, and beat in the chocolate, sour cream, vanilla and 2/3 cup water. Add the flour mixture and beat the batter at high speed for 3 minutes.

3. Line the bottoms of 3 buttered 8 inch round cake pans or 2 buttered 9 inch round cake pans with wax paper, butter the rounds, and dust the pans with flour, shaking out the excess. Divide the batter evenly among the pans and bake the layers in the middle of a preheated 350 degree oven for 20-25 minutes or until a cake tester comes out clean. Let the layers cool in the pans on racks for 10 minutes. Run a thin knife around the edge of each pan, invert the layers onto the racks, and let them cool completely.

Make the frosting:

1. Mix the melted chocolate with the sour cream and vanilla until smooth.

2. Fill and frost the chocolate cake layers with this frosting.