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- 65g (3/4 cup) unsweetened cocoa powder
- 180ml (3/4 cup) hot water
- 375g (3 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp fine salt
- 340g (1 1/2 cups or 3 sticks) unsalted butter
- 450g (2 1/4 cups) sugar
- 4 large eggs, room temperature
- 1 Tbsp plus 1 teaspoon pure vanilla extract
- 200g (scant cup) sour cream, room temperature
- 65g (1/2 cup unsifted) confectioner’s (icing or powdered) sugar
- 1 tsp cocoa powder
- 2 – 3 tsp milk
- 115g (1/2 cup or 1 stick) butter, room temperature
- 30g (1/3 cup) unsweetened cocoa powder
- 200g (1 2/3 cups unsifted) confectioner’s (icing or powdered) sugar
- 45ml (3 Tbsp) milk
- 1 tsp vanilla extract
View Full Recipe at Pizzarossa
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