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1
Preheat oven to 350F.
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2
Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides.
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3
Combine water, chocolate and coffee powder in heavy small saucepan.
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4
Stir over low heat until chocolate melts and coffee powder dissolves.
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5
Remove from heat.
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6
Cool.
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7
Beat sugar and butter in large bowl until well blended.
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8
Beat in eggs and vanilla.
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9
Beat in chocolate mixture.
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10
Mix flour and baking soda in medium bowl.
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11
Add to butter mixture and beat just until combined.
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12
Beat in sour cream.
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13
Divide batter among prepared pans.
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14
Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes.
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15
Transfer pans to racks and cool 10 minutes.
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16
Using small knife, cut around sides of pans to loosen cakes.
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17
Turn cakes out onto racks and cool completely.
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18
(Can be prepared 1 day ahead.
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19
Wrap tightly in plastic and store at room temperature.)
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20
Melt butter and chocolate in small saucepan over low heat, stirring until smooth.
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21
Transfer to large bowl; cool.
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22
Add sugar, cream and vanilla; beat until smooth.
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23
If necessary, refrigerate until firm enough to spread.
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24
Place 1 cake layer on platter.
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25
Spread 1/2 cup frosting over top.
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26
Top with another cake layer.
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27
Spread 1/2 cup frosting over top.
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28
Top with remaining cake layer.
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29
Spread remaining frosting over sides and top of cake in decorative swirls.
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30
(Can be prepared 1 day ahead.
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31
Cover with cake dome and store at cool room temperature.)
