1 cup plus 2 tablespoons unsalted butter, softened
1 3/4 cups confectioners’ sugar, sifted
1 tablespoon vanilla extract
For The Cake:
Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
In a big bowl, combine the flour, sugars, cocoa, baking powder, baking soda and salt.
In another wide necked pot beat together the eggs, sour cream with vanilla until well mixed.
Using an electric beater, beat well the softened butter and corn oil until just mixed (you’ll need another big size bowl for this is using the hand beater; the standing beater comes with its own bowl), then mix in the water. Include the dry ingredients immediately and blend together on minimum speed.
Include the egg batter, and blend again until everything is well mixed and then pour into the already set tins.
And in fact, you could easily do this by hand.Now you’ll bake the cakes for almost 50 minutes, or until a wooden pick inserted in the middle comes out clean.
Cool the cakes on a wire rack for 20 minutes or more, and then you can slice them as you like (if you want to serve without icing).
For the icing:
Soft the chocolate in the microwave for 4 minutes – or melt it in a double boiler.
In another bowl mix the butter with beater until it’s creamy and smooth and then include the sieved confectioners’ sugar and mix with beater once more until everything’s light and smooth.
If you don’t sift, the icing will be unsettlingly lumpy. Then softly include the vanilla and chocolate and beat together until everything is shiny and soft.
Sandwich the center of the cake with almost a quarter of the icing, and then frost the top and all sides, too, thinning out and even it with a spatula of rubber.