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1
Preheat oven to 350.
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2
Spray 3 - 8 inch cake pans with baking non stick spray
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3
Combine the semisweet chocolate and 3 tablespoons of the butter in a microwave safe bowl and heat just until melted and smooth.
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4
Set aside
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5
In a bowl, whisk flour baking powder and salt, set aside
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6
In a large bowl beat sugar with remaining 11/2 chose butter until light and fluffy about 4 minutes
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7
Add eggs, one at a time beating each one in then add vanilla
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8
Add flour mixture alternating with sour cream and stir until just combined
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9
Remove 2 cups of batter to a medium bowl, add chocolate mixture and stir to combine
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10
Drop batter into prepared pans in even mounds , alternating chocolate and vanilla as shown below
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11
With a butter knife, pull it slowly through each color for a swirl as shown below.
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12
To even cake tap pan sharply on counter once or twice.
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13
Bake 20 to 23 minutes until a Toothpick comes out just clean.
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14
Cool 15 minutes in pans then turn out onto rack to cool completely
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15
TO FROST, place one layer, upside down on serving plate
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16
Add 3/4 of Whipped White Chocolate Ganache Frosting on cake layer.
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17
Recipe attached below
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18
Place second cake layer, upside down frost with some of the Whipped Chocolate Ganache Frosting.
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19
Recipe attached below
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20
Place third, top layer upside down on last one.
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21
Frost entire cake with the Whipped Chocolate Ganache
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22
Pipe remaining White Chocolate Ganache on top and bottom of cake.
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23
Decorate cake with sparkle sugar sprinkles
