Never too much chocolate!!!

1 stick butter softened

2 1/4 cup light brown sugar

3 eggs

1 1/2 teaspoon vanilla extract

2 teaspoons baking soda

1/2 teaspoon salt

1 cup cocoa powder

1 cup chopped unsweetened chocolate

1/4 cup chocolate syrup

2 1/4 cup cake flour

1 cup sour cream

1 cup BOILING water

PREHEAT OVEN TO 350*

Cream together the butter and sugar until smooth, then add the eggs until fluffy. Beat in vanilla, then beat in baking soda and salt.

Starting on low speed add all of your chocolate. 

Alternate sour cream and flour blending until well mixed. Add boiling water and stir until thoroughly blended. Your batter will be VERY loose. 

In two 9 inch round pans line with vegetable oil and flour and bake for 40 minutes.

Let cool COMPLETELY before frosting/icing.

Frosting:

1 stick unsalted butter softened

3 cups powdered sugar

1/2 cup chocolate chips (melted in a double boiler)

1/2 cup sour cream

3/4 cup cocoa powder

2 Tablespoons milk

1 teaspoon vanilla extract

Cream butter and sugar. Add chocolate, sour cream and cocoa. Beat in milk and vanilla. Add 1/4 cup more powdered sugar at a time if needed to thicken until you reach your desired consistency.

To assemble, cut the "hump" off of the cake and level each one. On the bottom cake put about 1/2 cup of frosting and carefully spread. Lay the other cake upside down on the frosted cake so the FLAT bottom is on the top.

Completely frost the outside of the cake and decorate as you please. 

If you have a big enough freezer frost it there. It'll be cold, but your frosting will be less likely to run. Especially in warm weather conditions. 

The sour cream adds so much flavor and moisture to this cake. For sure a new classic to add to the list!!