Chocolate cake with vintage flowers

Ingredients:

Cakes:

• 1.5 cups premium wheat flour
• 1 cup of ultrafine sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup cocoa
• 165 g softened butter
• 2 large eggs
• 2 tsp vanilla extract
• 2/3 cup sour cream
• Additional equipment: 2 greased cake tins with removable bottoms (20 cm diameter)

Cream:

• 170 g dark chocolate, broken into small pieces
• 85 g butter
• 2.5 cups powdered sugar
• 1 tbsp light corn syrup
• 1/2 cup sour cream
• 1 tsp vanilla extract
• Sugar flowers for decoration (read)

Preparation:

1. Remove all ingredients from the refrigerator to allow them to come to room temperature.
   
   Preheat oven to 180°C.
   
   In a food processor, add all the ingredients for the cake layers: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla extract, sour cream and beat until you get a smooth thick dough.
   
   If you're looking for a more serious approach, combine the flour, sugar, and baking powder in a large bowl, then whisk in the softened butter until creamy. Next, combine the cocoa, sour cream, vanilla extract, and eggs and whisk them together in the bowl with the previous mixture.
2. Spoon the batter into the prepared pans, scraping the edges and smoothing it with a silicone spatula. Bake until a toothpick comes out clean. This should take about 35 minutes, but it's best to start checking after 25 minutes.
   
   It's also a good idea to rotate the two cake pans 180 degrees halfway through baking (i.e., to the other side). Remove the pans, place them on a wire rack, and let them cool for 10 minutes. Then, remove the cakes, turning them over. Don't worry if any cracks appear; the frosting will seal them later.
3. To prepare the creamIn a large bowl, melt the chocolate and butter. You can do this in the microwave or over a double boiler. Either way, go slowly to avoid the mixture burning or sticking.
4. While the chocolate and butter are cooling, sift the powdered sugar into another bowl. Or, even easier, pulse the powdered sugar in a food processor to break up any lumps.
   
   Add corn syrup to the cooled chocolate mixture, then sour cream and vanilla extract. Once these ingredients are combined, add the sifted powdered sugar. Or, simply pour the mixture through the hole in the lid of a food processor into the powdered sugar while the processor is running.
   
   You may need to add a little boiling water (about a teaspoon) or powdered sugar, depending on whether you want the frosting thicker or thinner. It should be runny enough to spread easily, but thick enough to not run off the cake.
5. Choose a plate or stand for the cake, cut 4 strips of baking paper to form a square, and place one of the cake layers with the top (i.e. slightly convex) side down.
   
   Spread about 1/3 of the frosting in the center of the cake layer and smooth it out with a knife or spatula until the entire surface is evenly coated. Place the other cake layer on top, plain side up, pressing gently to ensure the frosting also covers it.
6. Spread another 1/3 of the frosting on the second layer and smooth it out, creating swirls on the surface (although you can make it smooth if you're patient and prefer it that way). Frost the sides of the cake with frosting and let it set for a few minutes, then carefully remove the strips of paper.