Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup *hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately.
Spoon batter evenly into 2 greased and floured 9-inch round cake pans (pans must be 2 inches deep). Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
Use your favorite frosting ~ Buttercream, Ganache, Coconut & Pecan are just a few.
The addition of hot water at the end of this recipe makes for an exceptionally moist cake. I always like to add coffee to a chocolate cake or brownies ~ I think it enhances the flavor. You can brew 8 oz. strong coffee (hot) and add rather than hot water. OR ~ you can add instant coffee or espresso granules along with the hot water.
You'll need 2 (9-inch) round cake pans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes. This recipe can be used for cupcakes, pound cake, sheet cake ~ your choice! Always add the Love ~ :) Sharing ~
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