4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 1/2 cups milk

2 teaspoons vanilla

For the frosting:

1 cup cream

24 ounces semisweet chocolate chips

13 tablespoons unsalted butter, cut into chunks

2 teaspoons vanilla extract

1/2 cup sour cream

Preheat the oven to 350 F. Spray as many 9-inch round cake pans as you have with cooking spray.

In a stand mixer with the paddle attachment, cream together the sugar and butter. Add the eggs, one at a time, and beat until smooth. Sift together the flour, baking powder and salt, and gradually add to the egg mixture. With the mixer running, slowly pour in the milk and vanilla and mix until smooth.

Pour 1/2 cup batter into each pan and spread evenly using an offset spatula. Bake for 10 to 12 minutes, until set (the cake will not take on much color). Turn the cakes out on to a cooling rack and cool. Repeat until you use all the batter to make 10 cakes.

While the cakes are baking, make the frosting: Warm the cream in a medium saucepan over medium heat. Add the chocolate and butter and stir until melted. Then cook for about 5 minutes, whisking regularly, until smooth. Remove from the heat and stir in the vanilla. Allow to cool, then stir in the sour cream.

When the cakes are cooled, put one on a serving platter. Top with 1/4 cup of the frosting and spread evenly over the top. Refrigerate for 10 minutes. Remove from the fridge, top with another cake, frost and refrigerate. Repeat until all the layers are stacked. Frost the top and the sides, then refrigerate for at least 1 hour before serving.

(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)