1. Preheat the oven to 350F and grease and line three 6″ cake pans with parchment paper. 

2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 cup dutch process cocoa powder, 1/4 black cocoa powder, 3/4 tsp. baking powder, and 1/2 tsp. salt. Set that aside.

3. In a medium-sized bowl, cream together 1/2 cup butter + 6 Tbsp. softened butter and 1 + 1/4 cup granulated sugar. Cream that together with an electric hand mixer until light and fluffy. Add in 2 large eggs (one at a time) and 2 tsp. vanilla extract.

4. Once that’s combined, add in about half of the dry ingredients and beat until combined. Add in 1/2 cup sour cream and 1/2 cup flavorless oil. Once combined, add in the rest of the dry ingredients and mix that once more. The batter should be very thick!

5. Divide the batter into three greased and lined 6″ cake pans. Bake at 350F for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.

6. While the cakes are cooling, make the whipped ganache. Heat up 1 + 1/2 cups heavy whipping cream until it reaches 190F. Pour the hot heavy cream on top of the chocolate and let it sit for about 2 minutes. Mix it until combined, then cover with plastic wrap and place it in the fridge for about 45 minutes. Once it’s done chilling, whip it with an electric hand mixer, until light and fluffy.

7. Frost your cooled cake and you are ready to serve and enjoy!