Cake:

1/2 cup (1 stick) unsalted butter
4 oz unsweetened chocolate (broken up)
2 1/2 cups all-purpose flour
2 1/4 cups sugar
1 cup unsweetened cocoa powder
2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 cups sour cream
3 eggs
2 teaspoon vanilla extract
1 cup water

Frosting:

4 oz unsweetened chocolate (broken up)
1/2 cup shortening
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sour cream
1/3 cup milk
2 teaspoon vanilla extract
1/4 teaspoon salt
1 box (1 lb) powdered sugar
1/2 cup unsweetened cocoa powder

Preparation:

1-Heat oven to 350° degrees. Grease and flour three 9-inch round cake pans.

2-Cake: In microwave melt butter and chocolate together until smooth (1 to 1 1/2 minutes), stirring halfway through. Set aside. Mix flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl until blended.

3-Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla. Beat 30 seconds on low speed until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.

4-Bake at 350° degrees for 40 minutes or until cake layers spring back when pressed (Mine were done after 30 minutes).

5-Cool layers in pans on rack for 10 minutes. Remove cakes to rack to cool completely.

6-Frosting: In microwave melt chocolate on HIGH for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of powdered sugar and cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining powdered sugar and melted chocolate until thick and smooth.

7-Place a cake layer on pedestal. Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top with remaining layer. Frost top and sides, swirling decoratively.

Enjoy, Bon Appétit, Buen Provecho!                                                 EdibleReflections.com