Chocolate Layer Cake with Chocolate Cream Cheese Frosting

I think I lost some condition on our recent trip to China. Yes, I climbed the Great Wall 'til I was puffing and sweating. Yes, I walked over 10 kms a day in cities called Beijing, Xi'an and Hong Kong. Yes, I did Kung Fu classes in Shaolin. Yes, I did Tai Chi with Master Yang in Yangshuo. Despite all that, my body is telling me it missed the bench presses and lunge walks it gets on a daily basis in my normal routine at home. I've been back to the gym for the past few days and my pecs and glutes are complaining (too much information?). But if I'm going to eat cake batter and frosting like I have been over the past 48 hours, my quads and biceps better get used to it . In the words of the fabulous Jens Voigt "Shut Up Legs".

Chocolate Layer Cake with Chocolate Cream Cheese Frosting

Makes 2 x 23cm cakes
from Buttercup Bakes at Home 

For the Cake:
2 cups plain flour
1 teaspoon bi-carbonate of soda
1/2 teaspoon salt
225g unsalted butter, softened
1 cup caster sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
170g dark chocolate, melted
3/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup sour cream 

For the Chocolate Cream Cheese Frosting:
90g unsalted butter, softened
250g ounces cream cheese, softened
1/4 cup cocoa powder
1 1/2 cups sifted icing sugar
1 tablespoons sour cream
1/2 teaspoon vanilla extract

Whipped cream for sandwiching the two cakes together
Chocolate curls, shreds or shards for decorating

Make the Cake:
Preheat oven to 175 degrees C. Grease and lightly flour two 23cm round baking pans. Line the bottoms with baking paper.

Sift together flour, bi-carbonate of soda, and salt. Set aside.

Using an electric mixer on medium speed, mix butter and sugars until fluffy. Add eggs one at a time, beating well after each. Stop the mixer and scrape down the sides. Add chocolate, and mix until well incorporated. Add dry ingredients in three parts, alternating with buttermilk and vanilla. Beat until smooth. Stir in sour cream.

Divide batter equally and pour into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Then, remove from pans and cool completely on wire racks.

Make the Chocolate Cream Cheese Frosting:
Mix butter and cream cheese until smooth. Stir in cocoa powder. Add sugar in three portions, alternating with sour cream. Beat until smooth and creamy. Stir in vanilla extract.

Spread frosting on top and sides of cake. If necessary, place frosting in refrigerator before spreading on cake.

Place frosted cake in refrigerator to allow it to set.