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FOR CAKE:.
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PREHEAT oven to 325F Grease two 8-inch-round cake pans.
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Line bottoms with wax paper.
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Combine sugar, flour, baking soda and salt in large bowl.
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Bring coffee to simmer in small, heavy-duty saucepan.
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Remove from heat.
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Add chocolate; whisk until chocolate is melted and smooth.
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Cool slightly.
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WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend.
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Add chocolate-coffee mixture; whisk to blend well.
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Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well.
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Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition.
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Divide batter equally between prepared pans.
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(Batter will be thin.
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).
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BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean.
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Cool in pans on wire racks for 10 minutes.
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Run knife around edges of cakes.
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Invert onto wire racks; remove wax paper.
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Cool completely.
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Spread frosting between layers and over top and sides of cake.
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Store any leftover cake in refrigerator.
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Bring to room temperature before serving.
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FOR FROSTING:.
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BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently.
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Remove from heat.
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Immediately add chocolate; let stand for 2 minutes.
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Whisk until melted and smooth.
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Add vanilla extract.
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Pour into medium bowl.
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Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.
