2-layer Chocolate Cake
Melt the butter in a pan, then stir in the cocoa and 125 ml (approximately 4 ounces) of water. Preheat the oven to 175°C (approximately 350°F).
Sieve the flour and baking powder into a bowl, then mix with the sugar and ½ teaspoon of salt. Slit the vanilla pod lengthwise, scrape out the seeds and add them to the flour mixture.
Mix the cocoa butter, eggs and sour cream thoroughly with the flour mixture. Pour the batter into the cake pan and bake in the preheated oven (fan: 160°C) for 45-50 minutes, or until a toothpick entered into the center comes out clean. Let cool.
Heat the whipping cream with the vanilla sugar, stir in the chopped chocolate and continuously stir until melted. Do not let it boil. Pour the frosting into a bowl, mix it briefly in a blender until it is smooth and homogeneous. Cover and let cool.
Split the cake horizontally to form two layers and spread the bottom layer with 1/3 of the frosting. Place the top layer on top of the frosted bottom layer and decorate the cake with the rest of the frosting.