Chocolate Layer Cake with Chocolate Frosting

Happy Children's Day.

This recipe call for 2 X 9" bake pan, so, u can see 2 X 1" cake baked.
This is the frosting that was not set in fridge yet.
The cake is set, packed and ready to go!

This cake is made for tea break to a small gathering in my friend's house. I had wanted to make something Chocolaty at the same time, wanted to use up the sour cream that is near expiry date, so search the website for a chocolate cake that requires that. After finishing frosting the whole cake, I still have about half the frosting left.

Finally get to taste the cake. The taste is not very sweet as I have, as usual, reduced the sugar composition asked for. The taste of the frosting is like Chocolate Ice-cream.

Below is the modified version of the recipe adopted from Diana's Recipe Book:

Ingredients:

For the Cake:

113g unsalted butter, room temperature
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla extract
1/2 cup water
4 oz. unsweetened chocolate, chopped
2 tsp. espresso powder
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt 1 cup sour cream

For the Chocolate Frosting:
390gm unsalted butter, room temperature
12 oz. bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
2 tsp. vanilla extract
1/4 tsp. salt
2 cups confectioners' sugar, sifted

Instructions:

For the Cake:
1. Preheat oven to 350 degrees F/180 degrees C. Butter and flour 2 (9-inch) cake pans.
2. Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
3. In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture.
4. Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
5. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.

For the Chocolate Frosting:
1. Beat butter on high speed, scraping sides frequently, until light and fluffy. Add melted chocolate and mix in.
2. Add vanilla, salt and confectioners' sugar and beat until smooth.

To Assemble:
1. To frost the cake top one layer with frosting and spread. Place second cake layer on top. Frost the top of the cake and finish with the sides. Chill cake to set. Cake is best stored at room temperature once set.