•  Preheat the oven to 350°. Grease and dust with flour 3x 8-inch cake pans. Set aside.
• In a large bowl, cream butter and brown sugar until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each one. Beat in vanilla.
  1 Cup Butter, 3 Cups Brown sugar, 4 Large Eggs, 2 teaspoon Vanilla extract
•   In another bowl, sift flour, cocoa, baking soda, baking powder, and salt; add to creamed mixture alternately with sour cream beating with a spatula after each pass. Stir in hot water until blended. DO NOTOVERMIX.
  2⅔ CUPs All-purpose flour, ¾ Cup Cocoa powder, 1 Cup Sour cream, 1 teaspoon Baking powder, 3 teaspoon Baking soda, ½ teaspoon Salt, 1⅓ Cups Boiling water
•   The batter will be very thin. Pour the batter into prepared pans. Bake until a toothpick comes out clean, 30 minutes. Cool in pans10 minutes; Transfer to a cooling rack to cool completely.

SOUR CREAM FROSTING

• Place both chocolates and the butter in a bowl and melt on a double boiler.
  3 Ounces Unsweetened Chocolate, 90 gr., 3 Ounces Semisweet Chocolate, 90 gr., ½ Cup Butter
• Combine powdered sugar, sour cream, and vanilla in a large bowl. And beat for good two minutes.
  3-4 Cups Powdered sugar, 1 Cup Sour cream, 2 teaspoon Vanilla extract, ½ Cup Butter
• Add chocolate mixture; beat until smooth. This will take about two minutes. Spread frosting between layers and over top and sides of the cake.