1. Make the cake layers first. I like to make them the night before, so they have plenty of time to cool. Preheat oven to 325 degrees and prepare cake pans.

2. In a small sauce pan heat butter until melted on medium heat. Add water and cocoa powder and whisk until smooth, then bring to a boil and let boil for 30 seconds. Then set pan to the side and let the mixture cool.

3. In a separate bowl sift together flour, granulated sugar, and salt. I like to sift it together twice. Add cooled chocolate mixture and stir until just combined and smooth.

4. In a small separate bowl add eggs, baking soda, baking powder, and whisk until smooth. The mixture will start to foam, but that is normal. Then stir in the brown sugar and vanilla and whisk until smooth. Pour the egg mixture into the batter and gently stir until all combined.

5. Fold the sour cream into the batter gently.

6. Divide into 3 greased 9 inch cake pans and bake at 325 degrees, for about 30-35 minutes or until a toothpick is inserted and comes out with only a few crumbs. Cover with parchment paper and let cool.

7. When the cake layers are cool, make the ganache frosting. To do this, first heat the cream in a small sauce pan over medium-high heat until boiling.

8. While the cream is heating, put the chocolate (chopped if not already chocolate chips) in a heat-safe bowl. I like to put mine right in the bowl of my mixer to start out with.

9. Once the cream boils, pour the cream over the chocolate and gently shake the bowl to make sure all of the chocolate is fully submerged in the cream. Let sit 5 minutes.

10. Stir the chocolate cream mixture until all of the chocolate is melted. If it needs a little extra help, you can put the bowl on top of a simmering pot of water (double boiler style) to finish the job.

11. Let the ganache cool. When it is cool, whip it. It will turn thick and become lighter in color. Put the cake together with the frosting. Make sure to frost the top and sides and well as in between the layers.

12. Make the ganache, repeating steps 7-10. I like to put the cake in the fridge while I do this step. While the ganache is still warm, pour it over the cake, smoothing with an offset spatula as needed.