-
1
Preheat oven to 350.
-
2
Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
-
3
CAKE.
-
4
Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
-
5
Whisk in rum until smooth.
-
6
Cool to room temperature.
-
7
Place sour cream in smaller bowl and add soda and salt, stir.
-
8
Cream butter and sugar in a large bowl until fluffy.
-
9
Beat in eggs one at a time.
-
10
Beat in chocolate mixture until smooth.
-
11
Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
-
12
Spread evenly in prepared pans.
-
13
Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
-
14
Cool on racks for 5 minutes, turn out onto wire racks to cool.
-
15
Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
-
16
FROSTING.
-
17
Sift sugar and cocoa into a large bowl.
-
18
Beat in butter and rum, start at low speed, until smooth.
-
19
Beat in enough milk or sour cream to make a spreadable frosting.
-
20
Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
-
21
Enjoy!
