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1
Preheat oven to 375u00b0F. Grease three 8 inch diameter round springform cake pans and line bases with parchment paper.
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2
Beat butter and sugar until light and fluffy. Beat in eggs, one at a time, making sure the first is well incorporated before adding the next.
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3
Beat in flour in 3 batches, alternating with half the buttermilk, beginning and ending with flour. Beat in salt, vanilla and cocoa powder. In a separate bowl, combine vinegar and baking soda, then beat into batter.
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4
Divide mixture evenly among pans. Bake for 20-25 mins, or until cake pulls away from sides of pans and a skewer inserted in the center comes out clean. Cool on a wire rack for 10 mins, then turn out to cool completely.
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5
Meanwhile, to make the chocolate cream, place chocolate in a bowl and set over a saucepan of simmering water, making sure base of bowl doesn't touch water. When chocolate is nearly melted, remove bowl to a cool surface and stir until chocolate has melted completely and begun to cool. Beat sour cream into chocolate, cover with plastic wrap and refrigerate for 2 hours.
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6
Spread half the chocolate cream on 1 cake, then place the second cake on top and spread with remaining chocolate cream. Place third cake on top.
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7
To make the icing, melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Stir in coffee mixture. Spread icing over top of cake with a spatula. Allow to set for 1 hour.
