For frosting
18 ounces semisweet chocolate chips
3 cups whipping cream
2 to 5 teaspoons light corn syrup
Make frosting:
In a heavy saucepan melt chocolate chips in cream over low heat, stirring constantly, until combined and thickened, 20 to 25 minutes. Increase heat to medium low, and cook, stirring, 3 minutes more. Remove from heat and stir in corn syrup. Transfer to a large metal bowl and chill, covered. Stir frosting every 15 to 20 minutes until cool enough to spread, about 2 hours.
Preheat oven to 350 degrees F. Line bottoms of two 9- by 2-inch buttered cake pans with parchment paper. Butter and flour pans, knocking out excess. Place 1 cake layer on a cake plate and spread evenly with about 1 cup frosting. Top with remaining cake layer and spread remaining frosting evenly over top and sides of cake. Make cake: In a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well. Divide batter between pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks. Remove paper from cakes and cool completely. |