Ingredients
1 cup baking cocoa1 cup boiling water1 cup butter, softened2-1/2 cups sugar4 large eggs, room temperature2 teaspoons vanilla extract3 cups cake flour2 teaspoons baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 cup sour creamFROSTING:2 cups semisweet chocolate chips1/2 cup butter, cubed1 cup sour cream1 teaspoon vanilla extract4-1/2 to 5 cups confectioners’ sugarAssorted gold sprinkles, optional
Preparation
Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
