SOUR CREAM CHOCOLATE CAKE

2 pounds unsalted butter
1 quart water
2 pounds all-purpose flour
3 pounds granulated sugar
2 teaspoons baking soda
2 teaspoons baking powder
4 ounces unsweetened cocoa powder
1/2 teaspoon salt
8 large eggs
1 pound sour cream

Grease and flour four 9-inch cake pans. In a saucepan, bring butter and water to a boil. Combine dry ingredients: flour, sugar, baking soda, baking powder, cocoa powder, and salt in an electric mixing bowl. Blend on low speed with a paddle for 1 minute. Pour boiled butter and water mixture over dry ingredients. Mix at low speed for 1 minute, and at medium for 3 minutes. Add eggs gradually, then sour cream. Mix until just blended. Pour batter into prepared pans, fill about 2/3 full. Bake at 350 Fahrenheit for 45 minutes to an hour. Check middle with a knife. When it comes out clean, the cake is done. Cool cake to room temperature, then refrigerate for at least four hours before using. Serve with fresh whipped cream and fresh berries, like strawberries, or pour warmed ganache over cake.