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1
Heat the oven to 350 degrees.
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2
Grease and flour 2 8-inch round baking pans; set aside.
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3
In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
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4
Beat at medium speed until well mixed (1 minute).
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5
Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
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6
Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
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7
Add 1/2 cup of the water; beat at low speed until mixed.
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8
Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
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9
Beat at medium speed for 2 minutes.
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10
Beat in 1 cup of the sour cream until mixed.
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11
Pour the batter evenly into the pans.
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12
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
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13
Remove the cake pans from the oven and cool in the pans for 10 minutes.
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14
Remove the cakes from the pans; cool completely.
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15
Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute).
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16
Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar.
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17
Beat the frosting at low speed until mixed.
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18
Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary.
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19
Beat at medium speed until smooth and creamy.
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20
Place one cake, rounded side down, on the serving plate.
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21
Spoon and spread 1 cup of the frosting over the cake.
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22
Place the second cake, rounded side up, over the frosting.
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23
Frost the sides and top of the cake with the remaining frosting.
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24
Garnish if desired.
