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Ingredients

• 10 ounces 60% Cacao Bittersweet Chocolate Baking Bar
• 6 ounces Milk Chocolate Baking Bar
• 1/4 cup Unsweetened Cocoa
• 1/2 cup unsalted butter
• 1/2 cup firmly packed light or dark brown sugar
• 1 tablespoon light corn syrup
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 2 large eggs, beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1 cup sour cream
• If you like a very tall layer cake, double all of the ingredients for four layers instead of two.
• Preheat the oven to 325°F.
• Butter the bottoms and sides of two 9 by 2-inch round cake pans, and line with parchment paper.
• In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture. Add in the eggs, vanilla, and milk and beat with a spoon until well blended.
• Divide the mixture evenly between the two prepared pans.
• Bake for 25 to 29 minutes, until firm to the touch.
• Remove from the oven and cool on wire racks. When cool, turn out of the pans. While the cake is cooling, make the frosting.
• In the top of a double boiler, or in a heatproof bowl over barely simmering water, melt the remaining 6 ounces (1 1/2 bar) bittersweet and milk chocolates, stirring occasionally until smooth.
• Remove from the heat. Beat in the sour cream. Spread one-third of the frosting on top of one cake layer, then set the second layer on top.
• Use the remaining frosting to spread over the top and sides of the cake. Let sit in a cool spot, but do not chill in the refrigerator. This cake is best if enjoyed within 4 days of baking.