Preheat oven to 350 degrees.

In a medium bowl, combine the hot water, unsweetened chocolate and Espresso powder.

Stir until chocolate melts and all the ingredients are smooth and creamy. Set aside.

In your mixing bowl, beat butter and sugar at a high speed until light and fluffy.

Add eggs and vanilla; mix well.

Now, pour in the melted chocolate and mix until all combined.

Next, add cake flour, baking soda and sour cream.

Pour batter into 12 inch skillet that has been sprayed with nonstick spray.

In a small bowl, add the 8 oz chocolate chips an the whipping cream.

Microwave on high for 1 minute. Let the mixture sit for 5 minutes and then stir until smooth.

Pour over batter in skillet and swirl through with a spoon.

Bake on 350 degrees for 35-40 minutes.

Serve warm from the skillet. Top each serving with ice cream, whipped topping and a cherry for good measure!