Name: Mile-High Chocolate Cake
Cook time: 1 hr
Total time: 3 1/2 hr
Yield: Makes 10 to 12 servings
Ingredients: 5 ounces fine-quality unsweetened chocolate, chopped; 2 1/4 sticks unsalted butter, softened; 2 3/4 cups sifted cake flour (not self-rising; sift before measuring); 1/4 cup unsweetened cocoa powder (not Dutch-process); 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs, at room temperature 30 minutes; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 1/2 teaspoons pure vanilla extract; 2 cups sour cream; 1 cup sugar; 6 tablespoons all-purpose flour; 6 tablespoons unsweetened cocoa powder (not Dutch-process); 1 1/2 cups whole milk; 4 ounces fine-quality unsweetened chocolate, finely chopped; 1 tablespoon pure vanilla extract; 6 sticks (1 1/2 pound) unsalted butter, at room temperature; Equipment: 2 (8- by 2-inch) round cake pans

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Mile-High Chocolate CakeRomulo Yanes

This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

Cooks' notes:

·Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.

·Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.

·Cake can be frosted 1 day ahead and chilled, covered.

Recipe notes

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