Chocolate Double Layer Cake

Frosting

Makes about 4 cups

• 2 1/4 cups confectioners' sugar, sifted
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 6 ounces cream cheese, room temperature
• 3/4 cup unsalted butter, room temperature
• 9 ounces bittersweet chocolate, melted and cooled
• 3/4 cups sour cream

Directions

1. Sift together confectioners' sugar, cocoa, and salt. 
2. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

Cake

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep) dust with cocoa; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl, beat on low until just combined.  Raise speed to medium and add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly between pans. Bake until set and a tooth pick inserted into the centers comes out clean, about 35 minutes, let cool for 15 minutes.  Turn out from pans.  Let cool completely.
3. Spread 2 cups of chocolate frosting onto top of 1 cooled layer.  Top with remaining layer; frost top and sides with remaining 2 cups of frosting.   
4. Cupcake Option: Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

• Note: To Make buttermilk add 1 tbsp of lemon juice to 3/4 cup of milk and let sit for 5 min