THE BEST DEVIL’S FOOD CAKE

4 ozs. unsweetened chocolate chopped
l/4 cup duth proces cocoa or Hershey’s
3/4 cup flour
3/4 cup cake flour
l tsp. baking soda
l/4 tsp. salt
2 sticks butter softened plus extra for greasisng pans
l-l/2 cups packed dark brown sugar
3 large eggs room temp
l/2 cup sour ceam
l tsp. vanilla
Adjust oven rack to upper and lower middle positions; heat to 350. Meanwhile grease three 8″ cake pans with butter and line bottom with parchment paper. Combine chocolate and cocoa in med bow; pour boilingwater oven and whisk until smooth. Sift together flours, baking soda dn salt onto lartge sheet of waxed paper; set aside. Place butter in bowl of standing mixer and beat med high speed until creamy about l min. Add brown sugar and beat on high until light and fluffy about 3 mins. Stop mixer snd scrape down bowl with rubber spatula.Increase speed to med high and add eggs one at a time beating 30 seconds after each addition. Reduce speed to med; add sour cream and vanilla and beat until combined about l0 seconds. Stop m9ixer and scrape down bowl. With mixer on low add about one third of flour mixtue followed by about one half of chocolate mix. Repeat ending with flour mix; beat until just combined about l5 seconds. Do not overbeat. Remove fbowl from mixer scrape bottom and sides of bowl with spatula and mix gently to thoroughly combine. Divide batter evenly among cake pans and smooth to edges of pan with spatula. Place 2 pans on lower middle rack and one on upper middle rack. Bake until skewer comes out clean, 20-23 mins. Cool on wire rack l5-20 mins. Run knife around pan to loowen. Invert cakes onto plate . Cool completely.
Ice with Vanilla Buttercream Frosting. Cooks MagazineFORGET THE VANILLA BUTTERCREAM FROSTING.