Preheat the oven to 325.

In a medium saucepan melt the butter, then add the cocoa and water and whisk well until combined.

Bring to a boil over medium heat.

Once boiling, heat for 30 seconds more and then turn off heat and set aside to cool.

In a large bowl combine the flour, white sugar, and 3/4 tsp. of salt.

Add the cooled chocolate mixture.

Stir until combined and smooth.

In a small bowl combine eggs, baking soda, baking powder, and mix until smooth. The mixture will foam, that is OK.

Stir in the brown sugar and the vanilla and mix until smooth.

Pour the egg mixture into the chocolate batter mixture and gently stir until combined.

Fold in the sour cream, do not over mix the batter.

Pour the batter into prepared pans.

Gently drop the pans onto the counter to release any air bubbles. Bake for 34-40 minutes, rotating the pans half-way through the baking time.

Check to see if done with a toothpick. When it comes out with a few crumbs stuck to it, the cake is done.

Cool in the pans on a wire rack for 10 minutes, then invert onto rack and cool completely.

In a mixer fitted with a paddle attachment, beat the butter until soft and creamy.

Add the cocoa and powdered sugar in increments, adding a little cream in-between each addition.

Beat until fluffy, then add salt and vanilla.

Frost cakes and enjoy.