Preheat the oven to 350 degrees. Line two cake pans with flour. Place the butter and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat until the two have combined and are fluffy, about 1 to 2 minutes. Stir in the eggs, one at a time, followed by the vanilla extract and the melted chocolate.

Combine the flour, cornstarch, baking soda, salt and baking powder in a medium sized measuring cup or mixing bowl. Whisk to combine. Slowly stir into the wet ingredients along with the sour cream, water & milk.

Divide between the prepared pans or cupcake liners. Bake 25-30 for 8 inch cakes, or until a toothpick comes out clean.

Place a clean mixing bowl in the freezer for 15 minutes. Whip the cream in the chilled bowl until soft peaks form. Add the vanilla and powdered sugar, 2 Tbs at a time. Continue to whisk until light and fluffy.

Let cake cool. Cut each circle in half to make four circles. Place one circle down, then a layer of whipped cream, and continue until cake is complete, add whipped cream frosting on the top as well.

When you slice it, it will look like this. Best served with strawberries.