Another from Amanda Hesser - this one is adapted from her mother Judith
Hesser's recipe.
Directions
Preheat oven to 375°F, and place a baking
sheet on the lowest rack to catch any drips when the cake bakes. Put the
sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan.
Place over medium heat and stir ocassionally until all of the ingredients
and melted and blended. Remove from heat and cool slightly - 15 to 20
minutes.
While waiting, sift together flour, baking soda, baking powder, and salt.
In a small bowl, stir together the milk and vinegar. Grease and flour a
9-inch tube pan. (To make it easier getting the cake out, grease it, line
it with parchment and then grease and flour it.)
When the chocolate mixture has cooled, whisk in the milk mixture and eggs.
In several additions, whisk in the dry ingredients without overmixing.
When the mixture is smooth, add in vanilla and whisk once or twice to
blend. Pour the batter into the tube pan and bake on the middle rack until
a skewer inserted into the center comes out clean (about 30 minutes). Let
the cake cool for 10 minutes, then remove it from the pan and cool on a
rack, and let it cool completely.
Menawhile, melt the chocolate chips in a double broiler, then let cool to
room temperature - it's very important the cream cheese and the chocolate
are the same temperature otherwise the icing will be lumpy! Stir in the
sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that
you can have two layers (increase to 2 cups chocolate chips and 2 cups
sour cream if you go with the layered option).
10 servings. Keeps well in the fridge.