Chocolate cake with fondant

Ingredients:

For the cake:

• 2 and 2/3 cups premium wheat flour
• 3/4 cup plus 1 tbsp granulated sugar
• 1/3 cup brown sugar
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1 teaspoon baking soda
• 1/2 tsp salt
• 3 eggs
• 1/2 cup plus 2 tablespoons sour cream
• 1 tbsp vanilla extract
• 3/4 cup melted and cooled butter
• 1/2 cup corn oil
• 1 and 1/3 cups cold water

For the fondant:

• 170 g dark chocolate (cocoa content not less than 70%)
• 1 tbsp plus 2 tbsp softened butter
• 1 and 3/4 cups sifted powdered sugar
• 1 tbsp vanilla extract

Preparation:

1. For the cake

   
   Preheat oven to 180°C. Grease the bottoms of 2 cake tins (20 cm in diameter) with butter and line with parchment paper.
   
   In a large bowl, combine the flour, both sugars, cocoa, baking powder, baking soda, and salt. In another bowl or wide-mouth measuring cup, combine the eggs, sour cream, and vanilla extract.
   
   Using a stand mixer or handheld electric mixer, beat the melted butter and cornstarch together until combined (if using a hand mixer, you'll need another large bowl; a stand mixer comes with one), then whisk in the water.
2. Add all the dry ingredients at once and mix on low speed. Add the egg mixture, beat again until all the ingredients are combined, then pour the finished batter into the prepared pans. ActuallyYou can do this by hand, too. I just like my "toys," and a stand mixer is convenient for me.
3. Bake the cakes for 45-50 minutes, until a cake tester comes out clean. Cool the cakes in the pans on a wire rack for 15 minutes, then remove them, invert them, and cool completely on a wire rack.
   
   

   For the fondant

   
   Melt the chocolate in the microwave (2-3 minutes at medium power) or in a bowl over a double boiler. Let cool slightly.
4. In another bowl, beat the butter until soft and creamy (again, I use a stand mixer for this), then sift in the powdered sugar and beat again until the mixture is light and fluffy.
   
   I knowSifting ingredients is pure flour, the only kitchen chore I truly hate, but it's necessary, otherwise the cream will be lumpy. Then carefully fold in the vanilla and chocolate and stir until smooth and glossy.
   
   Spread about a quarter of the frosting between the cake layers, then spread it over the top and sides of the cake and smooth it out with a rubber spatula.