Choco Choco Birthday Cake
INGREDIENTS
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For the cake:
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5 ounces (145 grams) good-quality dark or extra dark chocolate (semisweet or bittersweet), chopped (I used Callebaut Dark Callets)
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2 1/4 sticks (9 ounces/260 grams) unsalted butter, softened
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2 3/4 cups (11 ounces/315 grams) cake flour (not self-rising), sifted *see notes
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1/4 cup (24 grams) unsweetened cocoa powder (not Dutch-process, such as Ghirardelli Chocolate Baking Cocoa)
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2 teaspoons (12 grams) baking soda
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1 teaspoon (5 grams) baking powder
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1/2 teaspoon (4 grams) salt
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4 large eggs, at room temperature 30 minutes
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1 cup (7 ounces/200 grams) granulated sugar
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1 cup (7.5 ounces/220 grams) packed light brown sugar
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1 1/2 teaspoons (7.5 mL) pure vanilla extract (I use Nielsen-Massey Vanilla)
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2 cups (475 mL) sour cream
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FROSTING
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1 cup (7 ounces/200 grams) granulated sugar
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6 tablespoons (47 grams) all-purpose flour
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6 tablespoons (36 grams) unsweetened cocoa powder (natural, not Dutch-process, such as such as Ghirardelli Chocolate Baking Cocoa) *see notes
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1 1/2 cups (360 mL) whole milk
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4 ounces (115 grams) good-quality dark or extra dark (semisweet or bittersweet) chocolate, finely chopped (I used Callebaut Dark Callets)
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1 tablespoon (15 mL) pure vanilla extract (I used Nielsen-Massey Vanilla)
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6 sticks (1.5 pound/680 grams/3 cups) unsalted butter, at room temperature
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