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1
Adjust oven rack one-third up from the bottom of the oven; preheat oven to 325u00b0.
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2
Butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
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3
Place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
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4
Then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
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5
Sift together the flour, baking soda, and salt; set aside.
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6
In a large bowl of an electric mixer cream the butter.
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7
Add in the vanilla and brown sugar; beat to mix well.
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8
Add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
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9
On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
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10
Then add the sour cream and again beat only until smooth.
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11
Finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
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12
The batter will be thin; pour it into the prepared pan.
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13
Bake for 60-75 minutes, until pick comes out clean.
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14
Cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
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15
When the cake is cool, prepare icing.
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16
Icing: place the chocolate in the top of a small double boiler over hot water on low heat.
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17
Cover and let the chocolate melt.
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18
Meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
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19
Add in the warm melted chocolate; continue to beat until smooth and creamy.
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20
Spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
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21
Let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).
