Fantasy Fudge Cake

Fantasy Fudge Cake
Cake
6 ounces bittersweet chocolate, chopped
1 1/2 cups cake flour
2 1/2 tablespoons Dutch processed cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 3/4 cups light brown sugar, packed
2 1/2 teaspoons vanilla extract
3 large eggs
1 cup sour cream (not the fat-free variety)
1/2 cup lukewarm water
Ganache
12 ounces bittersweet chocolate, chopped
2 cups heavy cream
1/4 cup unsalted butter
2 tablespoons light corn syrup
Heat oven to 325 degrees. Lightly grease heart-shaped or 10-inch spring-form pan. Line bottom of pan with parchment or wax paper. Dust pan with flour.
For the cake: In a heatproof glass bowl, melt bittersweet chocolate in microwave or over double boiler. Stir well and set aside.
In a small bowl, sift together flour, cocoa powder, baking soda and baking powder. Set aside.
In a large mixing bowl, whip butter on high speed for 1 minute until light. Add brown sugar and vanilla extract. Whip on high speed for 2 minutes, until smooth. Scrape bowl well. Add eggs, one at a time, whipping for 30 seconds after each addition. Scrape bowl well and whip for 2 minutes until light and fluffy.
Stir in melted chocolate and whip for 30 seconds until smooth. Add sour cream and whip for 30 seconds until combined and smooth. Fold in half of the flour mixture and stir until combined. Add water and stir until smooth. Fold in remaining flour and stir until combined.
Spoon batter into prepared pan and smooth top. Bake for 1 hour, 5 minutes or until center just begins to spring back. Note: The cake center will sink slightly. Cool 30 minutes before removing from pan.
For the ganache: Place chopped chocolate in large heatproof bowl. Set aside.
In a medium saucepan, heat cream, butter and corn syrup until mixture begins to boil. Pour over chocolate. Stir continuously until mixture becomes glossy and smooth. Cool at room temperature for 2 hours, stirring occasionally.
Frost cake when ganache cools to spreading consistency. Store cake covered at room temperature for two days.
Serves 20.
Baker's hint: Keep chilled for longer storage; serve at room temperature.
Nutrition values per serving: 432 calories, 32 g fat, 38g carbohydrates, 2g fiber, 4g protein, 98 mg cholesterol, 106 mg sodium.