Ingredients
1 cup butter, softened3 cups packed brown sugar4 large eggs, room temperature3 teaspoons vanilla extract3 cups all-purpose flour3/4 cup baking cocoa3 teaspoons baking soda1/2 teaspoon salt1-1/2 cups brewed coffee, cooled1-1/3 cups sour creamFROSTING:12 ounces cream cheese, softened6 tablespoons butter, softened6 ounces unsweetened chocolate, melted6 tablespoons brewed coffee2 teaspoons vanilla extract4-1/2 to 5-1/2 cups confectioners’ sugar Optional: Chocolate-covered coffee beans and baking cocoa
Preparation
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 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 chocolate, coffee and vanilla until blended. Gradually beat in confectioners’ sugar. Spread between layers and over top and sides of cake. If desired, garnish with chocolate-covered coffee beans and baking cocoa. Cover and refrigerate until serving.
