This recipe makes one 3 layer, 9 inch round cake<br />
<br />
Cake<br />
1 cup (2 sticks) unsalted butter, softened at room temperature<br />
3 cups light brown sugar, packed<br />
4 eggs<br />
2 teaspoons pure vanilla extract<br />
3/4 cup unsweetened cocoa powder<br />
1 tablespoon baking soda<br />
1/2 teaspoon salt<br />
3 cups sifted cake flour<br />
1 1/3 cups sour cream<br />
1 1/2 cups hot coffee<br />
<br />
Frosting<br />
8 tablespoons (1 stick) unsalted butter, softened at room temperature<br />
16 ounces cream cheese, softened at room temperature<br />
8 ounces unsweetened chocolate, melted<br />
1/2 cup cooled coffee<br />
4 teaspoons pure vanilla extract<br />
6 cups confectioners sugar<br />
<br />
2 cups fresh assorted berries (strawberries, blackberries, red currants)<br />
1 tsp confectioners sugar (for dusting)
Cake<br />
Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans.<br />
Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.<br />
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.<br />
Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix.<br />
Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth.<br />
The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean, about 35 minutes.<br />
Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes.<br />
Turn out onto wire racks and let cool completely before frosting.<br />
Frosting<br />
In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.<br />
Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.<br />
To frost the cake<br />
Use a spatula to cover 2 of the cake layers with frosting. Stack them together.<br />
Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost the top.<br />
Decorate with fresh berries, and a sprinkle of confectioners sugar.<br />
Cover and refrigerate until ready to serve.