Sour Cream Chocolate Cake with Milk Chocolate Frosting

I made this fudgy, chocolate cake for a good friend's birthday. The cake layers are short but rich (just how I like my men, as Grandma Marie would say).  The frosting is sweet but assertive (must add these adjectives to my online dating profile).  Together they make a great pair, their new love glowing under purple sugar crystals and sparkler candles. 

For the milk chocolate frosting, I used: 

1 bar Trader Joe's Pound Plus Milk Chocolate (17.6 oz), chopped fine

1 cup heavy cream

2 tablespoons corn syrup

1/4 teaspoon salt

3/4 cup powdered sugar

1 stick cool butter, cut into 8 pieces

Place the chopped chocolate in the bowl of a mixer.  Bring the heavy cream, corn syrup and salt to a boil then pour over the chocolate. Allow to sit for 30 seconds, then mix with the paddle attachment on medium speed until the mixture is smooth. On low speed, slowly add the powdered sugar and then mix on medium speed until the mixture is smooth. Add the cool butter one piece at a time and mix each time until the mixture is smooth. If the mixture is not becoming smooth, raise the speed and/or apply a warm towel to the outside of the bowl to slightly warm the mixture. This whole process can also be done in a food processor. 

Allow the frosting to cool at room temperature, stirring occasionally, until it is a good spreading consistency. This will be about a half hour if you use the mixer, longer with the food processor.