• Preheat oven to 325 degrees. Butter a Bundt pan, and set aside.
• In a large bowl, whisk the dry ingredients together: flour, cocoa, baking soda, salt. Set flour mix aside.
• Mix in milk and sour cream in a separate small pouring bowl and set aside.
• In a third bowl, use an electric hand mixer to beat butter and sugar on medium speed until pale and fluffy, about 3 to 5 minutes.
• Add eggs one at a time to butter and sugar, mixing well after each addition. Add vanilla.
• Reduce speed to low and add flour mixture in two batches, alternating with the milk mixture. Mix until just combined. Don't overmix.
• Transfer batter to prepared pan. Smooth with offset spatula.
• Bake until a toothpick comes out clean, about 55 minutes. Transfer cake to wire rack to cool completely.

Make Ganache

• Meanwhile, make the ganache. Place chocolate ships in a glass, or other heatproof bowl.
• In a small sauce pan, bring cream to a simmer, then pour over the chocolate. Let stand 2 minutes.
• Add butter and mix until smooth. If you need it to melt faster, put water in the saucepan, bring to a boil, and place the glass bowl of the ganache over it, stirring until is is blended and slightly thickened.
• Using a spoon, drizzle/pour over the cake until it is covered to your liking.

Make Whipped Cream

• Chill bowl and balloon whisk in freezer for 10 minutes.
• Add cream, sugar, and vanilla and whisk vigorously for about 5 minutes until soft peaks form.
• Dollop over cake and serve.