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1
Preheat oven to 325 degrees.
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2
Spray 15 cup Bundt pan very well with baking spray.
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3
Combine cocoa powder and chopped chocolate.
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4
Add boiling water and whisk until chocolate is melted and mixture is smooth.
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5
Set aside.
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6
In bowl combine flour, baking soda and salt then set aside.
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7
In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
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8
Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
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9
Add eggs a little at a time, scraping down sides until combined.
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10
Add vanilla and beat about 1 minute.
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11
Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
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12
Beat just until blended and no lumps of flour remain.
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13
Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
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14
Gently fold in chocolate chips.
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15
Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
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16
Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
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17
Transfer pan to a wire rack and let cool for about 15 minutes.
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18
Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
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19
Invert pan onto cooling rack and let cake cool completely.
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20
Ganache:.
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21
In heatproof bowl combine chocolate and butter.
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22
In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
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23
Whisk until melted and smooth.
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24
Place in refrigerator and let ganache thicken slightly.
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25
Spoon ganache over cooled cake allowing the ganache to drip down the sides.
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26
Let the cake stand until ganache is set at least 30 minutes.
