Directions:

1. For the cake: Preheat oven to 350°F. Prepare 2 – 9 inch cake rounds with butter and flour.
2. Place chocolate in a stainless steel bowl. Place bowl over a saucepan of simmering water (do not allow bottom of bowl to touch water). Stir chocolate frequently with a whisk until completely melted. Remove from heat. You can also melt chocolate in the microwave in a microwave-safe bowl at 10-second intervals, stirring occasionally, until chocolate is melted.
3. Using an electric mixer on medium speed, cream butter until smooth and fluffy – approximately 2 minutes. When butter is smooth, add eggs and brown sugar. Beat on high until the mixture is light and fluffy – approximately 5 minutes. Mix in the melted chocolate and vanilla extract until well blended.
4. Sift flour, salt, and baking soda together. Add 1⁄3 of the dry ingredients and 1⁄3 of the sour cream to the batter and fold in gently with a spatula.
5. Repeat this process 2 more times until all dry ingredients and sour cream have been folded in. Pour in 1 cup boiling water all at once.
Stir by hand until smooth. Batter will be thin.
6. Pour batter evenly into the prepared cake rounds and bake until the center bounces back when lightly touched – approximately 30-35 minutes. Cool for 10 minutes then turn out onto a rack to cool completely to room temperature. The cake needs to be fully cooled before it is iced or the ganache will run off.
7. For the ganache: Bring the cream to a boil in a small saucepan. Turn off the heat and stir in chocolate until smooth. Allow to cool to room temperature, stirring occasionally – approximately 15 minutes. If the icing is too thin when you are ready to use it, put it in the refrigerator for about 5 minutes at a time and stir well, until it is the desired consistency.
8. For the assembly: Place one cake on a serving platter and top with 1⁄2 of the chocolate ganache. Top with second cake and coat top and sides with the remaining chocolate ganache. If you have a long, metal icing spreader, you can get a very smooth finish on the icing. To do so, fill a pitcher with hot water and dip the spreader into the water, dry off with a towel, and smooth the icing. The heat will help, and you may re-dip into the hot water as often as necessary. Serve.
9. 
Chef’s Note: Garnish with white and dark chocolate shavings.