Instructions

1. Grease and line two 8-inch round cake pans with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
3. Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
4. In a separate bowl, sift plain flour, cocoa powder, baking powder, baking soda and salt and lightly whisk.
5. Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick – this is fine.
6. Divide chocolate batter into prepared cake pans and bake for approximately 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool for about 10 minutes before carefully transferring to a wire rack to cool completely.
7. Make a batch of real chocolate buttercream and cover the middle, top and sides of the chocolate cakes.