Velvety Dutch Chocolate Dream Cake

1. Oven Setup

Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans with extra butter, then line the bottoms with parchment paper circles for easy removal.

2. Chocolate Mixture

In a medium bowl, whisk the chopped chocolate and cocoa powder with the boiling water until you have a smooth blend. Set aside to cool slightly.

3. Dry Ingredients

Sift together the all-purpose flour, cake flour, baking soda, and salt onto a piece of parchment or waxed paper. This will make it easier to add to the batter later.

4. Creaming the Butter

In a stand mixer, beat the softened butter on medium-high for about 1 minute, until creamy. Add the dark brown sugar and continue to beat on high until the mixture is light and fluffy, about 3 minutes.

5. Adding Eggs and Dairy

Reduce the mixer speed to medium-high and add the eggs one at a time, beating for 30 seconds after each. Add the sour cream and vanilla extract, beating until just combined.

6. Combining Mixtures

Lower the mixer speed and blend in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat once and end with the last third of the flour mixture, mixing until just combined to avoid overbeating.

7. Baking the Cakes

Divide the batter evenly among the prepared pans. Bake two pans on the lower-middle rack and one on the upper-middle rack. Bake for 20 to 23 minutes or until a skewer comes out clean when inserted into the center.

8. Cooling

Allow the cakes to cool on a wire rack for 15 to 20 minutes. Run a knife around the edges, invert onto a plate, peel off the parchment, then reinvert onto a lightly greased rack to cool completely before icing.