Chocolate Sour Cream Cake

I've been craving chocolate so much recently. I even made two chocolate cakes this week (the first one was the chocolate cheesecake).
At first, I wanted to make a flourless cake (sounds healthier + I have made one before and it was divine), but finally I decided that I want a rich, buttery, deep dark chocolate cake. And I don't regret my decision. At all.
Once you bake it, I suggest trying it at room temperature first (when the frosting is still creamy and soft). But in my opinion, it's so much better chilled. Leave it in the fridge overnight and you won't believe how incredibly fudgy it becomes after a night in the fridge. 
Well, enough said. Pictures speak for themselves.

Chocolate Sour Cream Cake

Frosting:

84g (3 oz) butter, room temperature

21g (3 tsp) unsweetened cocoa powder

1/4 tsp salt

125g (1 cup) powdered sugar

35g sour cream

Cake:

90g (3/4 cup) unsweetened cocoa powder
94g (3/4 cup) flour
1/2 tsp baking powder
1/2 tsp salt
170g (3/4 cup) butter, room temperature
225g (1 cup) sugar
3 eggs
1 tsp vanilla extract
115g (1/2 cup) sour cream

1) Preheat oven to 180C / 350F. Prepare a 20x20cm / 8x8 inch silicone (or greased metal) baking pan.

2) In a small bowl, combine together cocoa powder, flour, baking powder and salt. Set aside.

3) In a large bowl, beat butter and sugar until light and fluffy. Add eggs and beat until well combined. Add vanilla extract.

4) Mix in one third of the flour mixture, then add half of the sour cream and repeat the process (total - 3 additions; finish with flour).

5) Bake for 25- 30 minutes. Cool completely.

6) To make the frosting, beat all the ingredients until soft and fluffy. The longer you beat, the fluffier frosting you'll have. Don't be lazy.

Cake recipe adapted from Martha Stewart. Frosting recipe by collecting memories