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1
Adjust oven racks to the middle and bottom positions.
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2
Heat oven to 350F
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3
Spray three 9-inch round pans with cooking spray.
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4
Line bottom of pans with parchment paper rounds; spray with cooking spray.
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5
In a 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil.
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6
Remove from heat and add cocoa.
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7
Beat with wire whisk until there are no lumps; set aside and cool 5 minutes.
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8
In a very large bowl; beat flour, sugar, brown sugar, baking soda, and salt with a wire whisk.
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9
Pour coffee mixture over dry ingredients and stir just until no dry flour mixture is visible.
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10
In a small bowl, beat eggs and egg yolk with wire whisk.
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11
Add to flour mixture, beating well.
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12
Stir in sour cream and 2 teaspoons vanilla until well mixed.
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13
Batter will be thin and watery.
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14
Pour batter into pans.
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15
(Batter will nearly reach top of pans.)
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16
Carefully place pans in oven, 2 on the bottom rack and 1 in the middle.
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17
Bake 45 to 50 minutes or until cake tester or toothpick inserted in center comes out clean and top of cake is no longer wobbly.
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18
Cool on wire racks, about 10 minutes.
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19
Invert cake layers onto wire racks and remove parchment paper.
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20
Cool completely, about 1 hour.
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21
(Layers are easier to handle when cold, so you may want to wrap them in plastic wrap and refrigerate 8 to 12 hours before frosting.
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22
).
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23
In a large bowl, place chopped chocolate and set aside.
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24
In a 4 quart saucepan, heat whipping cream and corn syrup to a simmer over medium heat.
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25
Remove from heat and add 2 teaspoons vanilla.
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26
Pour mixture over chocolate and cover bowl with plastic wrap; let stand 5 minutes.
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27
Remove plastic wrap and beat with wire whisk until chocolate is smooth.
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28
Cover bowl with plastic wrap and chill for 30 minutes.
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29
Stir well and refrigerate 30 minutes longer.
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30
Continue to stir every 30 minutes until icing is spreadable, about 2 hours total.
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31
Place about 2 tablespoons icing in center of serving plate or stemmed cake plate.
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32
Place 1 layer on plate and spread approximately 1 1/2 cups icing to edge of layer.
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33
Top with another layer and spread 1 1/2 cups icing to edge.
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34
Top with last layer.
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35
Frost side and top with remaining icing.
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36
Smooth top and side of cake.
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37
Use hands to liberally press coating into sides of cake filling in any bare spots.
