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1
Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder.
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2
In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda.
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3
Set aside.
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4
Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
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5
Add sugar; beat until combined.
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6
Add eggs, one at a time, beating for 30 seconds after each addition.
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7
Beat in chocolate and vanilla.
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8
Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed.
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9
(Batter will be thick.
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10
).
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11
Divide batter among prepared pans; spread evenly.
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12
Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean.
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13
Cool in pans on wire racks for 10 minutes.
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14
Remove from pans.
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15
Cool completely on wire racks.
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16
Make chocolate curls, if using.
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17
Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place.
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18
To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack.
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19
Add top layer; frost the top and sides of the cake.
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20
If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake.
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21
If desired, garnish top with raspberries and mint.
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22
Store, covered, in the refrigerator.
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23
In a large saucepan melt chocolate chips and butter over low heat, stirring frequently.
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24
Cool for 5 minutes.
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25
Stir in sour cream.
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26
Gradually add powdered sugar, beating until smooth.
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27
This frosts tops and sides of two 8- or 9-inch cake layers.
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28
**Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream.
