Ingredients

Let’s Cook!

• 1
  Preheat the oven to 350 degrees. Line two cake pans with flour. Place the butter and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat until the two have combined and are fluffy, about 1 to 2 minutes. Stir in the eggs, one at a time, followed by the vanilla extract and the melted chocolate.
  
• 2
  Combine the flour, cornstarch, baking soda, salt and baking powder in a medium sized measuring cup or mixing bowl. Whisk to combine. Slowly stir into the wet ingredients along with the sour cream, water & milk.
  
• 3
  Divide between the prepared pans or cupcake liners. Bake 25-30 for 8 inch cakes, or until a toothpick comes out clean.
  
• 4
  Place a clean mixing bowl in the freezer for 15 minutes. Whip the cream in the chilled bowl until soft peaks form. Add the vanilla and powdered sugar, 2 Tbs at a time. Continue to whisk until light and fluffy.
  
• 5
  Let cake cool. Cut each circle in half to make four circles. Place one circle down, then a layer of whipped cream, and continue until cake is complete, add whipped cream frosting on the top as well.
  
• 6
  When you slice it, it will look like this. Best served with strawberries.