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1
Preheat oven to 325F.
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2
Butter and flour two 9-inch round cake pans with 2-inch-high sides.
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3
Whisk first 4 ingredients in large bowl to blend.
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4
Bring 1 cup water to simmer in heavy small saucepan.
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5
Remove from heat.
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6
Add 2 tablespoons espresso powder; stir to dissolve.
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7
Add chocolate; whisk until chocolate is melted and smooth.
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8
Cool slightly.
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9
In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend.
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10
Add chocolate mixture and whisk to blend well.
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11
Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend.
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12
Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition.
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13
Divide batter equally between prepared pans.
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14
Gently tap each filled pan atop counter to burst any air pockets.
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15
Bake cakes until tester inserted into center comes out clean, about 40 minutes.
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16
Let cool 5 minutes.
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17
Run knife around sides of cakes and turn out onto rack.
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18
Cool completely.
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19
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts.
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20
Remove from heat.
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21
Add chocolate and whisk until melted and smooth.
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22
Whisk in vanilla.
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23
Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
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24
Place 1 cake layer on plate.
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25
Spread 1/3 of frosting over cake.
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26
Top with second layer; spread remaining frosting over top and sides of cake.
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27
Allow cake to stand 2 hours before serving.
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28
(Can be prepared 1 day ahead.
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29
Cover and refrigerate.
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30
Bring to room temperature before serving.)
