Double-layer Chocolate Cake

Another no-fail made-from-scratch recipe from Sunset. A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet. A perfect cake for a variety of fillings and frostings. Note: To melt chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in microwave at half power, stirring occasionally, until smooth, 2 to 3 minutes. (Watch it closely, stirring occasionally and heat until just melted).

• Ready In: 55 mins
• Serves: 12-16
• Yields: 2 9inch layers

Ingredients

• 1⁄2 cup butter, at room temperature
• 1 1⁄2 cups  firmly packed brown sugar
• 3  large eggs
• 4  ounces  unsweetened chocolate, melted
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 3⁄4 cup  unsweetened dutch cocoa
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup milk
• 3⁄4 cup sour cream

Directions

1. Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
2. In mixing bowl at medium speed, beat butter and brown sugar until blended.
3. Beat in eggs.
4. Add melted chocolate and vanilla; beat until combined.
5. In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt.
6. In another small bowl, mix milk and sour cream.
7. Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition.
8. (Batter will be very thick).
9. Spread batter evenly into cake pans.
10. Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
11. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
12. Cool completely before frosting.