• 3 ounce semisweet chocolate (finely chopped, preferably scharfenberger or trader joe\'s)
• 2 cup(s) whole wheat pastry flour, and 2 tablespoons whole wheat pastry flour (sifted)
• 2 teaspoons baking soda
• 1/2 teaspoons kosher salt
• 1/2 cup(s) organic unsalted butter (room temperature)
• 1 cup(s) organic light brown sugar, and 2 tablespoons organic light brown sugar1 cup organic dark brown molasses, and 2 tablespoons organic dark brown molasses (preferably billington\'s)
• 3 piece egg, organic (room temperature)
• 1 teaspoons pure vanilla extract
• 1 cup(s) sour cream (room temperature)

1Preheat the over to 350 degrees F.
2Grease and flour three 9-inch cake pans.
3In a double boiler, melt the chocolate over, not simmering, water. SET ASIDE TO COOL.
4In a small bowl, crack the eggs and separate from shell.
5In a medium bowl combine the flour, baking soda and salt.
6In a large bowl with an electric mixer, cream the butter until light in color (about 2 minutes). Add both the dark and the brown sugar and beat on high speed until lighter in color (about 5 minutes).
7Add the eggs 1 at a time, blending thoroughly in between. Beat at high speed for another 3-4 minutes.
8Reduce mixer to medium speed and beat in melted chocolate and vanilla.
9Beat in portions of flour mixture alternately with sour cream, beginning and ending with the flour. Beat well in between additions.
10Pour immediately into prepared cake pans.
11Bake for 30-35 minutes OR until center springs back when lightly touched.
12Set cake pans on rack to cool for 10-15 minutes.