• Preheat oven to 325. Grease and flour 10 inch tube or bundt pan
• In large bowl cream the butter, gradually add sugar, beating well.
• Add the room temperature eggs, one at a time, beating well with the electric mixer after each addition.
• Combine flour, cocoa, soda, and salt.
• Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
• Mix well after each addition.
• Add boiling water and mix well.
• Stir in vanilla.
• Pour batter into tube or bundt pan.
• Bake at 325 for 1 hour and 20 minutes (give or take 5 minutes depending on your oven) or until cake tests done.
• Cool cake in pan for 10 to 15 minutes, remove from pan and cool cake completely on wire rack before serving or serve immediately with your favorite ice cream or hot chocolate sauce or icing. It will melt in your mouth.

For Optional Ganache

• Stirring occasionally, bring heavy cream to simmer on stove top.
• Once it starts to simmer, remove from heat and pour over chocolate chips.
• Make sure all chips are covered.
• Put lid on chocolate chips to retain heat and let sit without mixing for 5 minutes.
• Remove lid and using a whisk start swirling the chocolate chips in the center, moving outward until smooth.
• Once velvety, let it sit at room temperature for about 15 minutes (uncovered) before pouring over the pound cake.