DIRECTIONS:
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For cake:; Preheat oven to 350F.
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Butter and flour three 9 inch round cake pans with 1 1/2 inch high sides.
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Combine water, chocolate and coffee powder in heavy small saucepan.
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Stir over low heat until chocolate melts and coffee powder dissolves.
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Remove from heat.
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Cool.
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Beat sugar and butter in large bowl until well blended.
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Beat in eggs and vanilla.
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Beat in chocolate mixture.
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Mix flour and baking soda in medium bowl.
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Add to butter mixture and beat just until combined.
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Beat in sour cream.
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Divide batter among prepared pans.
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Bake until cakes begin to pull away from sides of pans and tester inserted
into center comes out clean, about 25 minutes.
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Transfer pans to racks and cool 10 minutes.
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Using small knife, cut around sides or pans to loosen cakes.
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Turn cakes out onto racks and cool completely.
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(Can be prepared 1 day ahead. Wrap tightly in plastic and store at
room temperature).
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For frosting: Melt butter and chocolate in small saucepan over low
heat, stirring until smooth.
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Transfer to large bowl; cool.
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ADd sugar, cream and vanilla; beat until smooth.
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If necessary, refrigerate until firm enough to spread.
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Place 1 cake layer on platter.
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Spread 1/2 cup frosting over top.
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Top with another cake layer.
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Spread 1/2 cup frosting over top.
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Top with remaining cake layer.
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Spread remaining frosting over sides and top of cake in decorative swirls.
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(Can be prepared 1 day ahead. Cover with cake dome and store at cool room
temperature).
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