This chocolate cake is always Barry's birthday cake! It is truly a chocoholic's dream, with moist dense, chocolatey cake robed with frosting that is truly like fudge once it is on the cake and sets for a bit. If you or someone you love needs a serious chocolate fix, this is your recipe!

Sour Cream Chocolate Cake

(All ingredients need to be at room temperature!)

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/ teaspoon baking soda

1/ teaspoon salt

1/2 cup (3.6 ounces) shortening

1 1/4 cups sugar

1 teaspoon vanilla

3 ounces bittersweet chocolate, melted and cooled

8 ounces (by weight) sour cream

1 cup milk

Preheat the oven to 350-degrees. Grease and line the bottoms of 2 9-inch round cake pans, cut parchment paper to fit the bottoms, place in the pan, then grease the parchment. You may also use baker's spray. (I always use the parchment to insure a smooth bottom.)

Place a mesh strainer or use a sifter over a bowl and add the flour, cocoa, baking powder, baking soda, and salt and sift into a medium bowl. Set aside.

In the bowl of a stand mixer combine the shortening and sugar and beat until well combined. With the mixer of medium-low, beat in the eggs, one at a time, then add the vanilla. Beat in the melted chocolate and the sour cream.

Add the dry ingredients and milk, in 3 additions. Start with 1/2 of the dry ingredients, add the milk, and then the remaining dry ingredients. Beat just until combined. Scrape down the side and bottom of the bowl to make sure everything is well blended.

Divide into the cake pans, weighing will guarantee equal layers! Smooth the tops. Bake for about 25 minutes, or until the tops spring back when lightly touched. Cool on wire racks for 10 minutes, then turn out onto the racks and cool completely.

Frost with Fudgy Frosting

Fudgy Frosting

12 ounces good-quality semi-sweet chocolate chips

2 Tablespoons heavy cream

4 ounces (1 stick) butter

8 ounces sour cream

1 pound powdered sugar

Melt the chocolate chips, cream, and butter over very low heat. Transfer to bowl of a stand mixer and cool for 30 minutes. Mix in the sour cream until well combined, then gradually beat in the powdered sugar.

Use immediately!