MAIDA HEATTER'S CHOCOLATE CAKE

4 squares (1 ounce each) unsweetened chocolate
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1 1/2 teaspoons baking soda
2 cups sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
2 cups flour, sifted
1 cup boiling water

Adjust a rack to the center of the oven and heat to 350 degrees F. Butter or spray two (8-by-2-inch) pans with no-stick cooking spray and line them with parchment or wax paper cut to fit. Butter or spray the paper.

Place the chocolate and butter in the top of a double boiler over simmering water and melt, stirring until smooth.

Stir the sour cream and baking soda together in a nonreactive small bowl and set aside.

When the chocolate and butter are melted, transfer to the bowl of an electric mixer. Add sugar, vanilla and salt and beat just to mix. Add the eggs one at a time, beating until mixed after each addition. Mix in the sour cream mixture.

On low speed, add the flour, scraping the bowl with a spatula and beating only until smooth.

Then, on the lowest speed, very gradually add the boiling water, scraping the bowl and beating only until smooth. Pour the thin mixture into the two prepared pans.

Bake 25 to 28 minutes, until the tops spring back lightly when gently pressed with a fingertip.

Cool the cakes in their pans 10 minutes. Then cut around the layers with a small sharp knife and release. Cover with a rack, invert, remove pan, cover with another rack and invert again to cool right-side up. Cool at least 2 hours before assembly.

TO ASSEMBLE:
For a two-layer cake, level the layers and frost. For a four-layer cake, level the layers, cut each in half horizontally, and frost.

Makes 12 to 14 servings
Adapted from source: Maida Heatter's Book of Great Chocolate Desserts by Maida Heatter