4 ounces unsweetened chocolate
1/4 cup Dutch-processed cocoa
1 1/4 cups boiling water
3/4 cup all-purpose flour
3/4 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces unsalted butter
1 1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
Heat oven to 350 degrees. Grease three 8 inch cake pans and line the bottom of each pan with parchment paper. Combine chocolate and cocoa in a bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt. Set aside.
Beat butter at a medium speed. Add brown sugar, beat for three minutes. Add eggs one at a time. Add sour cream and vanilla beat until combined. Add flour mixture slowly. Alternate with chocolate mixture with flour until thoroughly combined.
Divide batter evenly among the cake pans. Bake for 20-25 minutes. Use a clean tooth pick to test if cooked through. Run a knife around perimeter of pan to loosen. Invert cakes and remove parchment. Allow to cool before icing.
Butter Cream Frosting:
4 Large eggs
1 cup sugar
2 teaspoons vanilla extract/or orange extract
Pinch salt
1 pound unsalted butter
Combine eggs, sugar, vanilla extract, and salt. Place over pan of simmering water. Whisk gently until 160 degrees.
Remove from heat and continue to mix with mixture until light and fluffy about five minutes. Reduce speed and add the butter one tablespoon at a time. Beat until combined.
