Chocolate Layer Cake

Chocolate Layer Cake

Cake
2 oz. unsweetened chocolate, chopped
2 cups cake flour
1/4 cup Dutch-processed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut up, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup strong coffee

Frosting
6 oz. unsweetened chocolate, chopped
5 cups powdered sugar
3 tablespoons Dutch-processed cocoa
1 1/2 cups unsalted butter, cut up, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, room temperature

Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.

Place 2 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly.

Sift cake flour, 1/4 cup cocoa powder, baking powder, baking soda and salt into medium bowl. In large bowl, beat 3/4 cup butter and 1 3/4 cups sugar at medium speed 2 minutes or until light and fluffy. Stir in melted chocolate until combined.

Add eggs one at a time, beating well after each addition. Beat in 2 teaspoons vanilla and sour cream at low speed until combined. Add flour mixture alternately in three parts with coffee, beginning and ending with flour mixture; beat just until incorporated. Pour into pans, smoothing top with spatula.

Bake 35 to 40 minutes or until top springs back when gently pressed and toothpick inserted in center comes out clean. (Cake may crack slightly during baking.) Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.

To make frosting, place 6 oz. chocolate in small heatproof bowl; place over small saucepan of barely simmering water. Stir frequently until chocolate is smooth and melted. Remove bowl from saucepan; cool slightly. In large bowl, sift together powdered sugar and 3 tablespoons cocoa powder.

In another large bowl, beat 1 1/2 cups butter at medium speed until smooth. Add sugar mixture; beat at low speed until blended and smooth. Beat in melted chocolate. Add 2 teaspoons vanilla and whipping cream; beat 2 minutes or until fluffy, smooth and lighter in color.

Cut each cake in half horizontally. Place 1 cake layer on platter or cardboard round. Spread generous 3/4 cup frosting over top. Repeat with 2 more cake layers and frosting. Top with fourth cake layer. Spread top and sides with thin layer of frosting.

Coat sides with another smooth layer of frosting; spread remaining frosting on top, swirling decoratively. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. To freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.) Makes 12 servings