Chocolate Cake

• 1/2 Cup unsalted butter, cut into small pieces
• 4 oz. good quality unsweetened chocolate, broken into small pieces (I use bittersweet or half and half sometimes)
• 2 Cups sugar
• 1 1/2 Cups flour, spooned and leveled
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup sour cream (can be liberal)
• 2 large eggs
• 1 Cup very strong coffee , cooled

1. Preheat oven to 350. Butter 2 - 8" round pans; line with parchment paper; re-butter and dust with flour.
2. Heat butter and chocolate in saucepan over LOW heat, stirring occasionally til melted. Remove from heat.
3. In a medium bowl, whisk together granulated sugar , flour, baking soda and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually, add dry ingredients, then chocolate mixture, stirring till just combined. Divide batter equally among prepared pans.
4. Place pans on same rack in middle of oven. Bake, rotating pans halfway through til tooth pick inserting in center comes with a few moist crumbs attached - 30 - 35 minutes.
5. Cool in pans for 10 minutes. Run knife along edge of cakes, then invert onto wire racks to cool completely before frosting.
6. (Can be prepared the day before, wrapped tightly in Saran Wrap and refrigerated, or frozen for a short period of time.)

unsalted butter, unsweetened chocolate, sugar, flour, baking soda, salt, sour cream, eggs, coffee

Taken from www.epicurious.com/recipes/member/views/-chocolate-cake-53097691 (may not work)