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1
Preheat the oven to 350F (180C).
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2
Grease and flour two 8-inch baking pans with butter and flour, set aside.
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3
Add vegetable oil, egg, and 2 teaspoons vanilla extract in a large bowl with an electric mixer.
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4
Beat at medium speed until well blended, about 1 to 1 1/2 minutes.
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5
Beat in both brown sugar and sugar, scraping bowl as necessary, until well blended, another 1 minute.
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6
Beat in the melted chocolate, scraping bowl once a while, until well blended, 1 minute or more.
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7
Sift together flour, 23 cup unsweetened cocoa powder, baking soda, and salt in a medium bowl.
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8
Transfer the flour mixture into chocolate mixture alternately with warm water or milk, beating well after each addition.
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9
Beat in 1 cup sour cream until well blended.
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10
Pour into prepared cake pans and bake until a wooden stick inserted in the center comes out clean, about 35 minutes.
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11
Transfer cakes onto the wire rack and let cool in the pan for about 10 to 15 minutes.
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12
Remove the cakes from the pans and allow to cool on the wire rack completely.
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13
To make the chocolate sour cream frosting:
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14
As the cake is cooling, meanwhile place 1/2 cup softened butter in a large bowl with electric mixer.
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15
Beat at high speed until creamy and fluffy, about 2 minutes.
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16
Beat in remaining 23 cup cocoa powder and 1 teaspoon vanilla, scraping bowl as needed, until mixture becomes creamy and smooth, about 3 minutes.
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17
Beat in the powdered sugar, 1 cup at a time, beating well after each addition.
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18
Pour in the milk and 1/4 cup sour cream, keep beating, scraping bowl as necessary, until creamy and smooth, about 2 minutes.
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19
Arrange one cake, flat side up, on the bottom of a serving plate.
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20
Put about 1 cup frosting in the center of the cake.
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21
Spread evenly to about 1/2-inch from the edge of the cake.
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22
Set the second cake carefully, flat side up, on top of the frosted first layer.
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23
Frost the remaining frosting on sides and top of cake.
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24
Garnish if needed, you can add some fresh berries on top, or any your favorite fruits; or you can use some Easter candies to decorate the cake into a Easter chocolate cake; or using some pastry bags to give some nice dots around the edges or in the center.
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25
Be creative, of course jut eat it directly without any decoration, it's already delicious enough to satisfy your sweet tooth :)
