Ingredients
1 package devil’s food cake mix (regular size)1 cup sour cream1 package (3.9 ounces) instant chocolate fudge pudding mix4 large eggs, room temperature1/3 cup canola oil1/4 cup water1/4 cup buttermilk2 tablespoons chocolate syrup2 teaspoons vanilla extractFROSTING:1 pound semisweet chocolate, chopped6 tablespoons Dutch-process cocoa powder6 tablespoons boiling water1-1/2 cups butter, softened1/2 cup confectioners’ sugar
Preparation
In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans.
Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.
In a large bowl, beat butter and confectioners’ sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture.
Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
