"Top Tier" Devil's Food Cake with Sour Cream-Fudge Frosting

Ingredients

For 6 servings

• 1 cup 1/4 cup natural unsweetened cocoa powder
• 1 ounce 1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
• 1 cup 1/4 cup boiling water
• 1 cup 1/4 cup buttermilk
• 1 cup 2/3 cup cake flour
• 1 teaspoon 1/2 teaspoon baking soda
• 1 teaspoon 1/4 teaspoon salt
• 1 cup 1/3 cup (packed) dark brown sugar
• 1 cup 1/4 cup sugar
• 1 cup 1/4 cup canola oil
• 1 item 1 large egg
• 1 teaspoon 1/2 teaspoon vanilla extract
• 8 ounce 8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
• 1 cup 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 cup 2/3 cup sour cream
• 4 teaspoon 4 teaspoons light corn syrup
• 1 item Organic roses (for garnish)
• 1 item Special equipment: 2 5-inch-diameter cake pans with 2-inch-high sides

Equipment

Mixing bowl + Cake pan

How to make it

1. 1

   Heat the oven to 350°F and prepare the appropriate pan.

2. 2

   Whisk together unsweetened cocoa powder, cake flour, baking soda, salt, dark brown sugar, and sugar. In a second bowl, combine high-quality milk chocolate, boiling water, buttermilk, canola oil, egg, vanilla extract, high-quality milk chocolate, butter, sour cream, and light corn syrup.

3. 3

   Fold the wet mixture into the dry mixture just until combined; incorporate organic roses, and special equipment: 2 5-inch-diameter cake pans with 2-inch-high sides.

4. 4

   Bake until the center springs back and a tester comes out without wet batter. Cool before serving.