Chocolate Cake (serves 12)

Butter and line two 9-in. round cake pans

Preheat oven to 350°F (175°C)

8 oz. (225 g) unsalted butter, softened

cream

cream

beat in 1 egg at a time

beat on medium speed for 10 sec. and scrape

mix in flour and chocolate on low speed until just combined (1/3 flour, 1/2 chocolate, 1/3 flour, 1/2 chocolate, 1/3 flour)

divide evenly into two 9-in round cake pans or three 8-in. round cake pans

smooth batter to edges of pans

bake 350°F (175°C) for 25 min.

cool 5 min., run knife around perimeter, invert onto wire rack and cool completely

assemble and frost

1-1/2 cup (300 g) dark brown sugar

3 large (150 g) eggs

1/2 cup (115 g) sour cream

1 tsp. (5 mL) pure vanilla extract

2 oz. (55 g) 70% cacao dark chocolate

combine

whisk until smooth

1/4 cup (20 g) pure cacao powder

1-1/4 cup (295 mL) water

boil

3/4 cup (105 g) all-purpose flour

sift

3/4 cup (85 g) cake flour

1-1/4 tsp. (5.75 g) baking soda

1/4 tsp. (1.5 g) table salt