Preheat the oven to 350, butter 2, 8-inch round cake pans, line each with parchment and butter the parchment.  Get your food processor out and ready to go and then add in all of the cake ingredients, and process until smooth – you may wish to scrape down the bowl and process again.

Divide the batter evenly into your 2 prepared pans and bake for about 25 minutes until a cake tester comes out clean, the middles are set and the edges have pulled away from the sides a titch.  Leave the cakes in their pans to cool for about 10 minutes before turning them out onto a rack to cool completely.  Make the frosting as you wait.

For the frosting, melt the chocolate and butter together in a microwave proof bowl in 30 second increments, until the mix can be stirred and comes out smooth.  Ideally you’d like this mix barely melted and not very warm, room temperature is best for beating the frosting.

Whisk the corn syrup into the chocolate mix, followed by the sour cream and vanilla, and when this is smooth, whisk in the icing sugar.  If it isn’t quite coming together, add boiling water, 1 teaspoon at a time until the frosting is a spreadable consistency.

When the cake is cooled, pick a platter and arrange 4 pieces of parchment under the first layer to catch any frosting mishaps.  Frost as you wish, usually about one third between the layers leaves enough to comfortably cover the rest of the cake.  Decorate or garnish if you feel the need and oh my goodness, enjoy!