-
1
Position a rack in lower third of oven and preheat to 350F.
-
2
Line the bottoms of two 9x2-inch round pans with parchment paper.
-
3
Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
-
4
You may use a double boiler too (make sure water is HOT, not simmering).
-
5
Cool chocolate until tepid.
-
6
Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
-
7
Add brown sugar.
-
8
Using a paddle blade on electric mixer, combine the ingredients on low speed.
-
9
Add butter and sour cream.
-
10
Mix on med-low speed for 1 min to make a thick batter.
-
11
Add eggs, melted chocolate and vanilla.
-
12
Increase speed to high and beat for 2 mins.
-
13
Stop and scrape down the bowl.
-
14
Resume mixing at med-high, for about 5 sec.
-
15
Reduce speed to low and slowly pour in the water just until thoroughly blended.
-
16
Spoon batter into prepared pans and spread it evenly.
-
17
Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
-
18
Transfer to cooling racks and cool for 10 mins.
-
19
Invert onto racks and remove pans.
-
20
Peel off the parchment and cool the cakes right side up.
-
21
NOTE: The cake can be baked 1 day in advance.
-
22
Wrap the cooled cake layers tightly with plastic wrap to store.
-
23
Or to freeze, over-wrapped with foil, for up to 2 weeks.
