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1
Preheat Oven to 350u00b0.
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2
CAKE:
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Butter a 9x13 cake pan with 1 tbs of butter and set aside.
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4
Dissolve the coffee powder in the hot water and let cool.
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5
In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
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6
In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
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Add the sour cream and mix well.
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8
In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
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9
Beat in the melted chocolate, dissolved coffee, and vanilla.
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Spread the batter into the prepared pan.
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Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
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12
Cool on a large wire rack for about 10 minutes.
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13
Carefully run a knife around the edges of cake, invert onto rack to cool completely.
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14
ICING:
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15
Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
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On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
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17
Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
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18
Spread about 1/2 of the icing over the cake, it will be a generous amount.
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Top with the top half of the cake, cut side down.
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Spread the remaining icing over the top and sides of cake.
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21
Sprinkle with powdered sugar to garnish if desired.
