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1
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack.
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2
In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water.
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3
Place over medium heat and stir occasionally until all of the ingredients are melted and blended.
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4
Remove from the heat and let cool slightly.
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5
Meanwhile, sift together the flour, baking soda, baking powder and salt.
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6
In a small bowl, stir together the milk and vinegar.
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7
Grease and flour a 9-inch tube pan.
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8
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs.
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9
In several additions, and without overmixing, whisk in the dry ingredients.
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10
When the mixture is smooth, add the vanilla and whisk once or twice to blend.
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11
Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes.
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12
Let the cake cool for 10 minutes, then remove from the pan and cool on a rack.
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13
(This can be tricky -- if someone is around to help, enlist him.)
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14
Let cool completely.
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15
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature.
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16
Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
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17
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers.
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18
There will be extra icing whether you have 1 or 2 layers.
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19
My mother always uses it to make flowers on top.
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20
She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
