2 cups Cake and Pastry Flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2 1/4 cups brown sugar, packed
1 1/2 tsp vanilla
3 squares unsweetened chocolate, melted and cooled
1 cup sour cream
1 cup boiling water
2 cups semi-sweet chocolate chips
1/2 cup Carnation evaporated milk
Preheat oven to 350ºF. Grease 2, 8" cake pans and line with parchment paper.
In a medium bowl, combine flour, soda, and salt. In a large bowl, beat butter until fluffy. Add sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add flour mixture, alternating with sour cream. Beat until batter is smooth. Carefully stir in boiling water ( batter will be thin). Pour batter into prepared pans. Bake for 30-35 minutes. Cool on rack for 20 minutes.
Ganache: Place chips in heatproof bowl. Heat milk until almost boiling; pour over chocolate chips and let stand 3-5 minutes until chocolate is melted. Stir until smooth.
Place one cake on serving plate; spread with half the ganache. Top with remaining cake layerand pour remaining ganache over top, allowing ganache to cascade down sides.