Basic yellow cake with chocolate frosting

Original recipe from darkREDcrema
Oven temp = 350

Yellow cake:
4 large eggs, room temperature
1/4 cup whole milk, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
2 1/4 cups sifted (6 3/4 ounces) plain cake flour*
1 1/2 cups (10 1/2 ounces) sugar
2 teaspoons aluminum free baking powder
3/4 teaspoon sea salt or kosher salt
1/2 pound (2 sticks) unsalted organic butter, softened, each stick cut into 8 pieces

Combine the dry ingredients - flour, sugar, baking powder, and salt - in a mixing bowl. Add in butter, one tablespoon at a time, until the butter/flour mixture resembles large pebbles. In another bowl, whisk the eggs, milk, sour cream, and vanilla together. Slowly add the wet ingredients into the dry ingredients and mix until just combined with no lumps. Pour into 2 greased 9inch round pans (could also make 24 cupcakes, or 1 9x13inch cake). Bake at 350 degrees for about 25-28 minutes, until a toothpick comes out clean.

*cake flour = 1 cup all purpose flour + 1 Tbs cornstarch

Best ever chocolate frosting: (recipe from Jenn Hardee)
3 oz unsweetened chocolate
3 Tbs butter
4 cups powdered sugar
7 Tbs milk

Melt chocolate and butter. Combine sugar with chocolate and butter mixture and slowly add in the milk, one tablespoon at a time, until the right consistency is reached. This frosting hardens quickly at cool temperatures, so frost quickly!