CHOCOLATE BUTTER CREAM FROSTING and Anniversary Cake

This is the best frosting and cake that I have ever had... I got the recipe from my former co-worker Nancy Long. She's an amazing baker. She made our wedding cake. I try to make it every year for our wedding anniversary and birthdays... and any other excuse I can come up with. 

CHOCOLATE BUTTER CREAM FROSTING (I cut the recipe in half. That is why the measurements are a little weird.)

Ingredients:
5 oz bittersweet chocolate
4 oz semisweet chocolate
2 egg white at room temperature (original recipe calls for 3 extra large egg whites. How do you  halve an egg white?)
1/2 cup granulated sugar
Pinch of cream of tarter
1/4 teaspoon salt
1/2 lbs of UNSALTED butter at room temperature (8 Tablespoons)
1 teaspoon vanilla extract

Directions:
Chop the chocolate and melt in a bowl over simmering water until smooth. Allow to cool. (I used a double boiler)

Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg white mixture in the bowl over simmering water until they are warm to the touch. About 5 minutes

Whisk egg mixture on high speed for 5 minutes or until the meringue is cool and holds a stiff peak

Add the butter, 1 tablespoon at a time, while beating egg mixture on medium speed. Scrape down the bowl, and add the chocolate and vanilla and mix for 1 minute or until the chocolate is completely blended in. If the butter cream seems very soft, allow it to cool and beat it again.


ANNIVERSARY CAKE  :
For best results, make sure all of your ingredients are at room temperature. Prepare your baking pans by greasing them generously and dust lightly with flour.
Ingredients:
1 3/4 cup all purpose flour
1 cup cocoa powder
1 1/2 teaspoon baking soda
3/4 cup butter (no substitutions)
2/3 cup granulated sugar
2/3 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup sour cream

Directions:
Preheat oven 350 degrees. Prepare 2 -8" cake pans with butter and flour.

Combine flour, cocoa and baking soda in a small bowl. Set aside.

In a bowl with an electric mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light, approximately 5 minutes. Add the eggs and the  vanilla and mix well.

In another separate bowl combine the buttermilk and sour cream. (I use a liquid measuring cup)

On low speed, add the flour mixture and the buttermilk mixture alternately in thirds to the butter/sugar/egg mixture, beginning with the buttermilk mixture and ending with the flour mixture.

Mix the batter only until blended. Batter will be thick.

Divide the batter between the two pans and smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Allow to cool completely before frosting.