Chocolate Cake

Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans.

In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In another bowl, whisk together the all-purpose flour, baking cocoa, baking soda and salt. Add the flour mixture to the creamed mixture alternately with the sour cream, beating well after each addition. Stir in the boiling water until blended. Editor’s Tip: If you have it in you, sift the flour mixture before adding it to the creamed mixture. Sifting aerates the flour and removes any lumps before it gets into the batter. It’s one of those fussy steps that you shouldn’t skip in baking.

Transfer the batter to the prepared pans. Bake the cakes until a toothpick comes out clean, 30 to 35 minutes. Cool the cakes in their pans for 10 minutes. Remove the cakes to wire racks to cool completely to room temperature. Editor’s Tip: The easiest way to distribute the batter between the cake pans is by weight. However, you can also divide your batter fairly evenly between the three pans by distributing the batter cup by cup (or by quarter cup once you’ve neared the bottom of your bowl).

In a metal bowl over simmering water, melt the butter and chocolates together, stirring until smooth. Let the mixture cool slightly. In a large bowl, combine the confectioners' sugar, sour cream and vanilla. Add the chocolate mixture and beat until smooth.

Spread the frosting between the layers, and over the top and side of the cake. Editor’s Tips: First, check out your cake layers. If they look flat and even, you can start frosting right away. If they are fairly domed, level them off with a serrated knife for neat, sharp layers. To frost, smear a dab of frosting on your turntable or cake plate and center the first layer. The frosting will help keep the cake in place. Then, place either a sheet of parchment or a cake board smack on top and place your first cake layer down. Using an offset spatula, spread a layer of buttercream onto the cake. With the first layer finished, stack on the second layer of cake and spread on another layer of frosting. Stack the third layer on and smooth the frosting all over the top and side of the cake. Garnish as desired. If you need a more in-depth guide on cutting the cake layers and frosting the cake, check out our Chocolate Cake Tips section below.

Your masterpiece is now complete! Set out your cake and serve at your leisure. Editor's Tip: Here’s how to cut a round cake like a pro if you’re nervous about making the first slice. Even if your cake slice comes out a little wonky, don’t worry, the best chocolate cake recipe is going to taste incredible.