Ingredients
- FROSTING:
- 1 cup butter, softened
- 3 cups packed brown sugar
- 4 eggs
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3/4 cup baking cocoa
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/2 cups brewed coffee, cooled
- 1-1/3 cups sour cream
- 12 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 6 ounces unsweetened chocolate, melted
- 6 tablespoons brewed coffee
- 2 teaspoons vanilla extract
- 4-1/2 to 5-1/2 cups confectioners' sugar
Preparation
Step 1
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.