Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting - sugar

Method

• Preheat oven to 325F.
• Butter and flour two 9-inch round cake pans with 2-inch-high sides.
• Whisk first 4 ingredients in large bowl to blend.
• Bring 1 cup water to simmer in heavy small saucepan.
• Remove from heat.
• Add 2 tablespoons espresso powder; stir to dissolve.
• Add chocolate; whisk until chocolate is melted and smooth.
• Cool slightly.
• In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend.
• Add chocolate mixture and whisk to blend well.
• Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend.
• Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition.
• Divide batter equally between prepared pans.
• Gently tap each filled pan atop counter to burst any air pockets.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes.
• Let cool 5 minutes.
• Run knife around sides of cakes and turn out onto rack.
• Cool completely.
• Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts.
• Remove from heat.
• Add chocolate and whisk until melted and smooth.
• Whisk in vanilla.
• Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
• Place 1 cake layer on plate.
• Spread 1/3 of frosting over cake.
• Top with second layer; spread remaining frosting over top and sides of cake.
• Allow cake to stand 2 hours before serving.
• (Can be prepared 1 day ahead.
• Cover and refrigerate.
• Bring to room temperature before serving.)