This recipe for a delicious three-tiered cake was in "Comfort Food: from the editors at Midwest Living." When I make this I may get a chance to use my new cake-decorating tools. Can't wait!
1Have butter, eggs and buttermilk at room temperature for at least 30 minutes before beginning. Meanwhile, grease three 9x1-1/2-inch round baking pans; line with waxed paper. Grease the waxed paper. Lightly dust the pans with cocoa powder. Set aside. In a medium bowl, combine flour, 3/4 cup cocoa powder, baking soda, baking powder and salt. Set aside.
2In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated and brown sugars, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl. Beat in eggs, one at a time. Beat in cooled chocolate and vanilla.
3Add flour mixture and buttermilk, alternately, to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
4Spread batter evenly (will be thick) in the prepared pans. Bake in a preheated 350-degree oven for 25 to 30 minutes, or until a toothpick inserted in centers comes out clean. Cool in pans for 10 minutes on wire racks. Loosen sides of layers from pans, then invert cakes onto the racks. Remove waxed paper; cool completely.
5To Make the Frosting:
6To assemble cake for frosting, place one layer, upside down, on a serving plate. Evenly spread frosting over this layer. Top with second layer, upside down. Evenly spread frosting on top. Top with the third layer, right side up. Frost the sides and top with remaining frosting. Serve or store, covered, in the refrigerator.
7In a large saucepan, cook and stir the semisweet chocolate pieces with butter over low heat until melted. Cool for 5 minutes. Stir in sour cream. Gradually beat in powdered sugar with a wooden spoon until smooth.