preheat the oven to 180c.
In a large bowl add the cocoa,nutmeg,sugar and four and stir.
In a heat proof bowl add the chocalate and place over saucepan of boiling water, making sure that the saucepan is smaller than the bowl so the bowl sits just on top like a lid. this will melt the chocalate, stir carefully until it's melted evenly. remove from heat.
Immediatly add the melted chocalate to the dry ingredients and stir in the eggs,sour cream and butter. Add milk until desired consitancy is reached (slightly firm, just running from the spoon)
grease cake tin and pour in the mixure then bake at 180c until just firm of cake tester comes out clean.
Cool before taking out of the tin and icing it if you wish. Lovely with fresh whiped cream!
you can melt the chocalate in the microwave if you wish instead if on the stove to save time and reduce the risk of burning.