I'm currently in Dublin, Ireland, and hopefully this week I'll be attempting these Irish Car Bomb Cupcakes

Sour Cream Fudge Cake

(This recipe is nearly verbatim from the 90's edition of The Joy of Cooking)

Preheat oven to 350F and prepare two 8" or one 9x13" pan.

Either melt in double boiler (or mix up from cocoa powder like I did) until smooth

3oz unsweetened chocolate

and set aside for now.

Sift into a large bowl:

1 3/4 cup cake flour (if you don't have cake flour, scoop a cup of all-purpose flour, remove 2 TB of the flour, then add 2 TB of cornstarch per cup of cake flour called for)

1 1/2 cups sugar

1 Tsp baking soda

1 Tsp salt

Add and beat on high for 2 minutes:

1 cup sour cream

6 TB (aka 3/4 stick) unsalted butter, softened

Then add the chocolate,

2 large eggs

1 Tsp vanilla

1/4 hot water or coffee (I used 1/4 cup of haute chocolate tea from Teavana)

Beat for another 2 minutes and pour into pans, baking until a toothpick comes out clean.

For round pans, 20-25 minutes, for rectangular 25-40.

I didn't bother to frost this, it was so good, but the recipe suggests chocolate frosting, powdered sugar, or serving with whipped cream.

Personally, I'm thinking of serving it with a nice strong chai and fresh whipped cream...