Recipe adapted from Food52’s Not too boring, Not Too Rich chocolate cake

Cake

1.5 cup(177g) AP flour (can replace half cup with wheat flour)
1.5 cup(130g)cocoaPowder
0.5 (100g)cup sugar
100g brown sugar (original recipe is 1 cup which is 200g)
Half tsp baking powder
Half tsp baking soda
3/4 tsp salt
1 cup sour cream
Half cup milk
4 eggs
Half cup melted butter
1 tsp vanilla
80g  chocolate button (reduce from 1 cup (170g) bittersweetchoc chip)

Frosting (the frosting have been reduced proportionately from original recipe as i bought 2 bag of sour cream, each 200g, and already used 250g(1 cup) for the cake)
200g choc chip
150g sour cream

177 celcius
9*9 inch baking pan
Add wet ingredient into dry ingredient
Fold in choc chip
Bake for 50 minute

I am not sure whether the melted chocolate is not cool enough, or the sour cream is not room-temperature enough, but i sure have left the sour cream on counter top from 6pm and only came to making the frosting on 9pm, and the frosting sure doesn’t look shiny like those in Food52, is it called seizing of the sour cream due to difference of temperature between the melted choc and sour cream?

The chocolate-sour cream frosting is slight sourish, some might not used to it, but the tang kinda balance out the sweetness and making it not too sweet

melting dark chocolate button using bain-marie method

looks grainy and not smooth/shiny looking like those in Food52 website

done