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1
Combine chocolate, butter and water in top of double boiler.
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2
Heat chocolate mixture over simmering water until chocolate and butter melt.
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3
Remove from heat.
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4
Cool.
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5
Sift flour, baking soda and salt into large bowl.
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6
Beat eggs with sour cream until blended in medium-size bowl.
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7
Beat in sugar and vanilla.
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8
Stir in cooled chocolate mixture.
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9
Beat into flour mixture, half at a time, just until smooth.
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10
Batter will be thin.
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11
Pour evenly into 2 greased and floured 8 inch cake pans.
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12
Bake at 350F (180C) for 40 minutes or until center springs back when lightly pressed with finger tip.
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13
Cool in pans on wire racks.
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14
Loosen edges with knife and turn out onto racks.
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15
Stack cakes, frosting between layers, using 1/4 of frosting.
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16
Frost top and sides with remaining frosting, making deep swirls w/spatula.
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17
If chocolate drizzle is desired, melt 1 square chocolate with 1 tablespoon butter in cup set in hot water.
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18
Stir until smooth.
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19
Drizzle over top of cake, letting mixture drip down sides.
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20
Fluffy White Frosting: Combine egg whites, sugar, cream of tartar, salt and water in top of large double boiler.
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21
Beat until blended.
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22
Place top over simmering water.
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23
Cook, beating constantly with electric or rotary beater, about 7 minutes or until mixture stands in firm peaks.
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24
Remove from water.
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25
Stir in vanilla.
