Ingredients
1/2 cup butter, softened2-1/4 cups packed brown sugar3 large eggs1-1/2 teaspoons vanilla extract3 ounces unsweetened chocolate, melted and cooled slightly2-1/4 cups cake flour1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon baking powder1 cup sour cream1 cup waterFROSTING:1/2 cup butter, cubed4 ounces unsweetened chocolate, chopped3-3/4 cups confectioners’ sugar1/2 cup whole milk2 teaspoons vanilla extract
Preparation
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper.
In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners’ sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.
