Chocolate Chiffon Cake / Coffee Buttercream

By Trix

Ingredients

• 6 . 1 ounce squares bittersweet chocolate chopped
• 3/4 cup water
• 1 cup butter
• 2 cups sugar
• 4 large eggs
• 2 tsp vanilla
• 21/2 cups cake flour
• 2 tsp baking soda
• 1/8 tsp salt
• 1 1/2 cups sour cream
• Coffee buttercream
• Chocolate covered coffee beans

Preparation

Step 1

Combine chocolate and water in a heavy saucepan, cook over low heat, stirring constantly, until chocolate melts.
Beat butter at medium speed of electric mixer until creamy, gradually add sugar, beating well. Add eggs, one at a time. Add chocolate mixture and vanilla. Beat 1 minute just until combined.
Combine flour, soda, salt,. Add to chocolate mixture alternately with sour cream, beginning and ending with flour. Mix slowly until blended. Pour batter into 3 greased and floured 9 inch round cake pans.
Bake 350 for 25 -30 minutes until tester clean. Cool and remove from pans. Cool completely. Spread Coffee Buttercream between layers . Arrange coffee beans on top of cake. Makes one 3 layer cake.
Buttercream Icing
3 tbsp boiling water, 4-5 tbsp instant coffee, 1 cup butter, 6 cups sifted powdered sugar. Combine water and coffee granules until dissolved. Let cool. Beat butter at medium speed until creamy, gradually adding sugar and coffee mixture. Beat til fully blended. Yeilds 2 1/2 cups.