Ingredients
3/4 cup butter, softened2 cups sugar3 large eggs, room temperature2 teaspoons vanilla extract2 cups all-purpose flour3/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powder1-1/2 cups 2% milkCHOCOLATE FROSTING:2 cups semisweet chocolate chips1/2 cup butter, cubed1 cup sour cream4-1/2 cups confectioners’ sugarChocolate curls, optional
Preparation
Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners’ sugar until smooth. Spread between layers and over top and side of cake. If desired, top with chocolate curls. Refrigerate leftovers.
