Chocolate Cake with Chocolate Buttercream

 This is a wonderful cake, with the most delicious, satiny frosting. I've also used this frosting on brownies. The recipe came from Land O Lakes and can be found here. 

Photo is courtesy of Land O Lakes.

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Cake
2 cups sugar
1/2 cup butter
1/2 cup sour milk or buttermilk*
1 (1-oz) squares unsweetened chocolate, melted
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 cup boiling water

Frosting
1/2 cup butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
dash salt
1/4 cup whipping cream (may use more, if needed)
1 oz. unsweetened chocolate, melted
2 tbsp corn syrup

Preheat oven to 350 degrees. To make the cake, combine the sugar and butter in a large mixing bowl. Using an electric mixer, on medium speed, beat until creamy. Add the milk, melted chocolate, eggs, and vanilla. Continue beating until smooth. In another bowl, combine the flour, baking soda and salt; mix well. Alternately add the flour mixture and boiling water to the creamed mixture, starting and ending with the flour until smooth.

Pour batter into a greased and floured 9x13" pan. Bake 350 degrees for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake completely.

To make the frosting, in a mixing bowl and using an electric mixer on medium speed, beat the butter until creamy. In a separate bowl mix together the powdered sugar, cocoa powder and salt. Add this to the creamed butter, alternately with the whipping cream and melted chocolate, beating well after each addition. Stir in the corn syrup last, and mix until well combined. Frost cooled cake.

*To make sour milk, pour milk into a glass measuring cup and add 1 1/2 tsp apple cider vinegar or lemon juice to the milk and stir well.