Dark Chocolate Layer Cake

I made this cake for for my office manager's birthday and it was a HUGE hit! It was the most delicious cake I've ever had. Yes, it was super rich but if we don't eat chocolate for a week you can have a big slice.

3 eggs, at room temperature
2 2/3 cups flour
1 ½ cups sugar
1 ¼ cup very cold water
1 cup light brown sugar
¾ cup butter, melted and cooled
½ cup oil
2/3 cup sour cream
½ cup cocoa (not Dutch processed)
2 tablespoons vanilla
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Directions:

Preheat oven to 350. In a medium bowl, combine all dry ingredients. In another bowl, combine the eggs, vanilla and sour cream until well blended. In another bowl, combine cooled butter and oil. Mix thoroughly. Slowly add cold water, mix until combined. Add dry ingredients all at once and mix until well blended. Add the egg/vanilla/sour cream mixture and beat until throughly combined. Pour into two greased and floured* 8 inch round cake pans. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Cool and ice.

Dark Chocolate Fudge Icing

6 oz unsweetened chocolate, melted and cooled
1 cup butter, at room temperature
2 cups confectioners’ sugar
1 tablespoon vanilla

Directions:
In a large bowl, beat butter until creamy. Add confectioners’ sugar and continue to beat until fluffy, about 2 minutes. Add vanilla, beat 30 seconds. Add cooled chocolate and and beat 1-2 minutes. Icing should look glossy and smooth.

Covers a 2 layer cake or about 24 cupcakes.