*Ingredients:
°1 / 1/2 cups all-purpose flour
°1/2 cup unsweetened cocoa powder
°1 teaspoon baking powder
°1/2 teaspoon baking soda
°1/2 teaspoon salt
°1 cup granulated sugar
°1/2 cup unsalted butter, softened
°2 large eggs
°1 teaspoon vanilla extract
°1/2 cup sour cream
°1/2 cup hot water
+For the chocolate frosting:
°1 and 1/2 cups semisweet chocolate chips
°3/4 cup heavy cream
°2 tablespoons unsalted butter
°Pinch of salt
*Directions:
Preheat oven to 350°F (180°C). Grease and flour two 8-inch (20-cm) round cake pans.
In bowl, whisk together the flour, cocoa powder, baking powder, baking soda, also salt.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs one at a time, then stirring in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the sour cream, and mix until just combined. Stir in the hot water.
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the chocolate frosting, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the cream and butter over low heat until the butter is melted and the cream is hot but not boiling. Pour the hot cream mixture over the chocolate chips and let it sit for a few minutes to melt the chocolate. Add a pinch of salt and stir until the chocolate is completely melted and the mixture is smooth.
Once the cakes are completely cool, spread a layer of chocolate frosting on top of one cake, then place the second cake on top. Spread a thin layer of frosting over the top and sides of the cake to create a crumb coat, then chill the cake in the fridge for 15-20 minutes. Finally, spread a thick layer of frosting over the cake, smoothing it out with a spatula or frosting knife.
Serve the cake at room temperature, garnished with fresh berries or chocolate shavings if desired.
Enjoy !