Martha Stewart Chocolate Flecked Layer Cake

 Anders my husband eating the fantastic cake!

So my childhood friend Mauricio whom I love dearly gives me every year a subscription to Martha Stewart Living Magazine & on the February Issue has the recipe for this delicious cake Flecked Layer Cake with Milk Chocolate Frosting :

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  Ingredients for the cake

• 1 1/2 sticks unsalted butter, softened, plus more for pans
• 2 1/4 cups all-purpose flour, plus more for pans
• 1 1/2 teaspoons baking soda
• 2 1/2 teaspoons coarse salt
• 1 cup plus 2 tablespoons granulated sugar
• 1/3 cup packed light-brown sugar
• 1 large egg yolk plus 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/2 cups sour cream
• 3/4 cup whole milk
• 8 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped

DIRECTIONS

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans, and line with parchment. Butter paper, and flour pans. Whisk together flour, baking soda, and salt in a medium bowl.
2. Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
3. Divide batter between pans, and spread evenly with an offset spatula. Bake until deep golden brown and a toothpick inserted in centers comes out clean, about 40 minutes. Let cakes cool in pans 20 minutes. Invert cakes, remove pans and parchment, and let cool completely, right side up, on wire racks.

And this is how I decorated it!

Ingredients for the frosting:

• 1 pound milk chocolate, finely chopped
• 4 sticks unsalted butter, softened
• 1 cup confectioners' sugar
• Pinch of coarse salt
• 1 cup sour cream

DIRECTIONS

1. Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.