For the Cake:

1. Set oven to 350°F
2. Take all of your dry ingredients and mix them together in a bowl. I like to use a whisk.
3. Add the rest of your ingredients.
4. Whisk together until there are no lumps.
5. Now, you can either make one 8inch cake and or you can use a mini loaf pan! I love the mini cakes because everyone gets their own cake. Either way, spray it with a nonstick spray.
6. Try to smooth is out so that it will bake evenly.
7. Bake for 25-30 minutes if you are using the 9 inch tin. If you are using the mini loaf pan, bake for 22 minutes.
8. Check for doneness by inserting a toothpick into the middle. If the toothpick comes out clean, then you know it is ready.
9. For the Icing:This icing recipe is from the great Erin Jeanne McDowell. Her instructions are as follows:1. Meanwhile, make the frosting: Add the butter to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Remove the bowl from the electric mixer, and sift the confectioners’ sugar and cocoa into the bowl with the butter. Stir with a spatula a few times to incorporate slightly. Return the bowl to the mixer and beat on medium speed until smooth and uniform in color, 1 to 2 minutes. Add the sour cream and melted chocolate and mix on low speed until combined, about 30 seconds. Add the vanilla and salt and mix to combine.