Red Velvet Cake with Chocolate Sour Cream Frosting

INGREDIENTS

1/2 cup

unsalted butter, room temperature

3/4 cup

light brown sugar, packed

1 cup

granulated sugar

2 1/2 tbsp

red velvet emulsion (I use LorAnn Oils Emulsions)

large eggs, room temperature

2 1/4 cups

all-purpose flour

2 tbsp

cocoa powder

1 tsp

salt

1 1/2 cups

buttermilk, room temperature

1/4 cup

sour cream

1 tbsp

vinegar

1 1/4 tsp

baking soda.

large white marshmallows

2 cups

powdered sugar, sifted

1 cup

unsalted butter, room temperature

1/2 tsp

pure vanilla extract

jar (about 200 g) marshmallow fluff

1 1/2 cups

unsalted butter, slightly cold

5 cups

powdered sugar, measured and then sifted

1 tsp

pure vanilla extract

salt

8 oz

good quality dark or semi sweet chocolate, chopped, melted and cooled slightly

1/2 cup

sour cream

salt