#NationalChocolateCakeDay

It's #NationalChocolateCakeDay and it also happens to be my birthday! No better excuse than those two combined to have this devils food with chocolate fudge frosting for breakfast!

Recipe from the one and only Martha Stewart

Recipe from the one and only Martha Stewart

Devils Food Cake

3 sticks butter, room temperature
3/4 cup cocoa powder
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising)
1 tsp baking soda
1/2 tsp salt
2 1/4 cups sugar
4  eggs
1 tbs vanilla extract

Directions: Spray two 9-inch spring form pans with Pam. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. In a separate bowl, sift together flour, baking soda, and salt; set aside. In the bowl of an electric beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine. Add vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture. Bake at 350 degrees for 45 (or 18 minutes for cupcakes). Let cool completely.

Milk Chocolate Frosting

8 oz bittersweet chocolate
8 oz milk chocolate
1 1/2 cups heavy cream
2 tbs corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Directions: Finely chop chocolates and place into a mixing bowl. Set aside. In a small saucepan, boil heavy cream and corn syrup. Pour over chocolate and let stand for 2 minutes. Whisk until chocolate is smooth. Let cool at room temperature. Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky. This frosting is to die for!