Heat oven to 350°F and set the oven rack to the middle position.
Grease a 10-inch tube pan with butter or shortening and sprinkle it with cocoa. *Or…spray the pan with Baking Spray (the type with flour included).
In a small microwave-safe bowl, melt the chocolate morsels at MEDIUM heat for 30 seconds. Stir the chocolate and continue microwaving and
stirring at 15-second intervals until melted. Stir until creamy and smooth.
In a medium bowl, sift together flour, baking soda and salt. Set aside.
In a large mixer bowl, beat butter and brown sugar, with the mixer set at medium speed, until fluffier and completely incorporated, about 5 minutes.
Add eggs, one at a time, beating just until incorporated after each addition.
Add melted chocolate and mix just until well blended.
On low speed, slowly add the flour mixture and the sour cream alternately to the chocolate mixture. After each addition, mix the ingredients just until incorporated. Begin and end with the flour mixture. (The additions are added as follows: 1/3rd of the flour mixture, ½ of the sour cream, 1/3rd of the flour mixture, ½ of the sour cream, 1/3rd of the flour mixture.)
Very gradually add the hot water and beat on LOW just until blended.
Add vanilla and stir.
Spoon the batter evenly into the prepared tube pan.
Bake at 350°F for 55-65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let cool in the pan for 10 minutes. Lift the cake by the center tube and return to the wire rack. Pour the ganache over the cake after the cake has completely cooled and has been placed on a serving tray or cake plate.
Sprinkle lightly with flaked sea salt.