"Top Tier" Devil's Food Cake with Sour Cream-Fudge Frosting

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup buttermilk 
• 0.7 cup cake flour 
• 0.3 cup canola oil 
• 0.3 cup natural cocoa powder unsweetened
• 4 teaspoons plus light
• 0.3 cup brown sugar dark packed ()
• 1 large eggs 
• 8 ounces chocolate chopped (such as Lindt, Perugina, or Valrhona)
• 0.3 teaspoon salt 
• 0.7 cup cup heavy whipping cream sour
• 0.3 cup sugar 
• 0.3 cup butter unsalted room temperature ()
• 0.5 teaspoon vanilla extract 
• 0.3 cup water boiling
• 8 servings roses organic (for garnish)
• 8 servings roses organic (for garnish)

Equipment

• bowl
• sauce pan
• baking paper
• oven
• whisk
• hand mixer
• serrated knife

Directions

1. Position rack in center of oven;preheat to 350°F. Butter two 5-inch cakepans with 2-inch-high sides. Line bottomof pans with parchment paper; butterparchment.
2. Combine cocoa powder andmilk chocolate in medium bowl.
3. Pour 1/4 cupboiling water over; whisk until mixture issmooth.
4. Whisk in buttermilk.
5. Whisk flour, baking soda, and salt inanother medium bowl. Using electric mixer,beat both sugars, oil, egg, and vanilla inlarge bowl until well blended.
6. Add flour andcocoa mixtures; beat until blended (batterwill be thin). Divide batter between pans.
7. Bake cakes until tester inserted intocenter comes out with some crumbsattached, 28 to 30 minutes. Cool in pans onracks 15 minutes. Turn out onto racks; peeloff parchment. Turn over; cool on racks.
8. Place chocolate in large metalbowl. Set bowl over saucepan of simmeringwater and stir until melted and smooth.
9. Remove bowl from over water.
10. Add butterand stir until melted, then add sour creamand corn syrup and whisk until smooth.
11. Letfrosting stand at room temperature untilthick enough to spread, about 20 minutes.
12. Using serrated knife, trim top of cakesto make level.
13. Cut each cake horizontallyin half.
14. Place 1 cake layer, cut side up, onplatter.
15. Spread 1/4 cup frosting over, leaving1/2-inch border. Top with second cake layer,cut side down.
16. Spread 1/4 cup frosting over,leaving 1/2-inch border. Top with third cakelayer, cut side up.
17. Spread 1/4 cup frostingover, leaving 1/2-inch border. Top withremaining cake layer, cut side down.
18. Spread1/3 cup frosting over top and sides. Chilluntil frosting is set, about 30 minutes. Keepremaining frosting at room temperature.
19. Spread remaining frosting evenly overtop and sides of cake. DO AHEAD: Can bemade 2 days ahead. Cover with cake domeand store at room temperature.
20. Arrange roses atop cake and serve.
21. Five-inch cake pans areavailable at some kitchenware stores andrestaurant supply stores and online fromcheftools.com and amazon.com.
22. Bon Appétit