Ingredients
8 oz semi-sweet chocolate
½ cup salted butter
3 eggs
1 tsp cocoa powder
1 tsp vanilla extract
2 cups semi-sweet chocolate chips
12 oz sour cream
1 ½ tsp vanilla extract
Preparation
Preheat your oven to 325 degrees F.
Grease an 8-inch cake pan (springform works best) and dust it with cocoa powder.
Melt the chocolate and butter in a slow-simmering double boiler. Once melted, remove the pan from heat.
In a separate bowl, lightly beat the eggs, cocoa powder, and vanilla. Add the chocolate-butter mixture and mix until well-incorporated. Pour the batter into the pan.
Place the cake pan in a roasting pan. Fill the roasting pan with boiling water halfway to the sides of the cake pan to create a water bath.
Place the pan on the middle rack of your oven. Bake for 45 to 50 minutes.
Once the cake has finished baking, take it out of the oven and allow it to cool for 15 minutes. Then place it on a serving plate.
Melt the chocolate chips on a double boiler.
Once melted, pour it into a mixing bowl with sour cream and vanilla, then mix.
After mixing, wait for it to cool down.
Cover your cake with the sour cream chocolate ganache and top with your favorite berries.
