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1
Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
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2
In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt.
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3
In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended.
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4
Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water.
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5
Add the dry ingredients all at once and mix together on a slow speed.
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6
Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
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7
And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
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8
Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean.
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9
Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
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10
Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
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11
In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy.
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12
I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy.
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13
Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
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14
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
