Hershey's Chocolate Cake

0 Heat oven to 350°F.
1 Grease two 9-inch round baking pans.
2 Add a round of parchment in the bottoms and grease the parchment.
3 "Flour" the pans with cocoa powder.
4 Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
5 Combine flour, cocoa, baking powder, baking soda and salt in a medium sized mixing bowl.
6 Add the dry ingredients alternately with buttermilk to butter mixture, beating just until smooth.
7 Pour batter into prepared pans.
8 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. An instant read thermometer will read 210F.
9 Cool 10 minutes; remove from pans to wire racks.
10 Cool completely.
11 Frost with fudge frosting or any favorite frosting.
Mocha Fudge Frosting
13 In a bowl of stand mixer fitted with paddle attachment beat the butter on medium speed about 6 minutes or until pale and fluffy.
14 Sift together the confectioners' sugar and cocoa powder.
15 Reduce mixer speed to low.
16 Add the confectioners' sugar mixture, beating until well blended.
17 Continue beating on low and add the coffee, sour cream, vanilla, and salt.
18 Beat 1 minute. Increase the speed to medium and whip for 2 minutes.
19 Add the melted chocolate and beat until smooth, about 2 minutes more. 
20 Beat in the corn syrup.