Easy Moist Sour Cream Chocolate Cake

1 cup baking cocoa

1 cup boiling water

1 cup butter, softened

2 ½ cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups cake flour

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup sour cream

2 cups semisweet chocolate chips

½ cup butter, cubed

1 cup sour cream

1 teaspoon vanilla extract

4 ½ to 5 cups confectioners sugar

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, Add eggs, one at a time, beating well after each/ Beat in vanilla. Combine the flour, baking soda, baking powder, and salt; gradually add to creamed
mixture alternately with sour cream, beating well after each addition. Add
cocoa mixture and mix well.

Pour into three greased and floured 9 inches round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean, cool for 10 minutes
before removing from pans to wire racks to cool completely. Cupcakes cook for
20-25 minutes.

In a microwave melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of the cake.