3 ounces unsweetened chocolate, coarsely chopped
1 3/4 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
6 tablespoons (3/4 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/4 cup hot water or coffee

Directions:
Preheat the oven to 350°F. Grease and flour two 8 x 8 inch pans or two 9 x 2 inch round pans or one 13 x 9 inch pan or line the bottoms with wax or parchment paper. Melt the unsweetened chocolate in the top of a double boiler or in a microwave on medium just until melted and smooth.

Sift the flour, sugar, baking soda and salt together into a large bowl. Add the sour cream and butter and beat on high speed for exactly 2 minutes. Add the melted chocolate along with the eggs, vanilla and water or coffee. Beat for exactly 2 minutes.

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes in square or round pans, 25 to 30 minutes in a 13 x 9 inch pan. Let cool in the pan on a rack for 10 minutes.

Slide a thick knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack. If desired, frost with chocolate frosting or serve plain, sprinkled with powdered sugar, or accompany with whipped cream.

8 servings.

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