Sour Cream Chocolate Cake

Preparation of the Cake 1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a large mixing bowl, combine the flour, sugar, cacao powder, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until well combined. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 5. Stir in the boiling water, mixing until the batter is smooth. 6. Divide the batter evenly between the prepared cake pans. 7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 8. Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.

Preparation of the Frosting 1. In a large mixing bowl, beat together 1 cup of softened butter and 4 cups of powdered sugar until creamy. 2. Add 1/2 cup of sour cream, 1/4 cup of unsweetened cacao powder, and 2 teaspoons of vanilla extract. Beat until well combined. 3. If the frosting is too thick, add a little milk or cream to achieve the desired consistency. 4. Once the cakes are completely cooled, frost the top of one cake layer. Place the second cake layer on top and frost the entire cake, covering the sides and top evenly. 5. Decorate the cake as desired.