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1
In a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. Gradually whisk in coffee until mixture is dissolved. Cool to room temperature.
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2
Meanwhile, grease and lightly flour three 9x1-1/2-inch round baking pans. Set aside. Sift together cake flour, baking soda, and salt; set aside.
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3
In a very large bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar and vanilla; beat well.
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4
Whisk or stir the sour cream into the cooled cocoa mixture. Add flour mixture alternately with cocoa mixture to the creamed mixture, beating after each addition until just combined.
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5
Using clean beaters, in a large bowl, beat egg whites on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the egg white mixture into creamed mixture to lighten. Fold in remaining egg white mixture.
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6
Divide mixture among the three prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove the cake layers from pans and cool completely on wire racks.
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7
Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
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8
Frost. Cover and refrigerate. Allow to stand at room temperature for 30 minutes before serving.
