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Ingredients One per line	1/2 unsalted butter, room temp, cut into cubes 4.5 oz unsweetened chocolate, chopped 2 1/4 c all purpose flour 1 1/2 tsp baking soda 3/4 tsp baking powder 3 large eggs 2 1/4 c sugar 3/4 c sour cream, room temp
Directions One per line	Preheat oven to 300. Grease bottom and sides of 3 (8 inch) cake pans lined with parchment, and spray again. Melt chocolate in microwave safe bowl, stirring occasionally. In a small bowl stir together flour, baking soda, baking powder until blended, set aside. IN a bowl with a stand mixer witted with whisk attachment, whip eggs and sugar at medium-high speed until mixture becomes thick and lightens in color, about 7 min. Add cubed butter, sour cream, melted warm chocolate and continue to mix and scrape sides of bowl as needed. Add sifted dry ingredients, being careful not to over mix batter. In a separate small sauceban, bring 1.5 c water to a boil and pour into batter. Mix until fully combined and smooth. Pour batter into prepared cake pan and bake until cake springs back slighly when pressed and blade of a inserted knife comes out clean, about 40 min. Remove cake from oven and let cool completely. Once cooled unmold cake from pan and peel parchment paper from bottom of cake. Wrap cake tightly in plastic until ready to use. Cake can be stored up to 2 days room temp. Follow Instructions for Chocolate Viking Cake for all the additional layers.
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