Sour Cream Chocolate Cake

I went shopping yesterday, and feel very tempted to buy sour cream.
After some internet surfing on what else can be cook/bake using sour cream, I found this great recipe.
So, put on my apron and start baking...

The texture of this cake is marvellous. It is so soft, not dense at all (I don't like dense cake). I cut down half the sugar (remember the new year resolution...eat less sweet), so, it's a bit bitter, but my family love it.

I planned to make some ganache, but was run out of cream.
So, we just ate it with some chocolate sauce.
The chocolate sauce is somehow a bit gritty..hehehhe...too lazy to sift the powdered sugar...

INGREDIENTS

* 1 cup baking cocoa
* 1 cup boiling water
* 1 cup butter, softened
* 2 1/2 cups sugar
* 4 eggs
* 2 teaspoons vanilla extract
* 3 cups cake flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup sour cream

DIRECTIONS

1. Dissolve cocoa in water; let stand until cool.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.
3. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.