1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups light brown sugar, packed
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups hot coffee
1. Butter and flour 3 (9-inch) cake pans.
2. Beat butter until smooth; add sugar and eggs mixing until fluffy, about 3 minutes. Add vanilla, cocoa, baking soda and salt. Add 1 1/2 cups flour and 2/3 cup sour cream. Repeat with the remaining flour and sour cream. Slowly mix in coffee.
3. Pour into the prepared pans and bake at 350°F until the tops are firm to the touch and a toothpick inserted into the center comes out clean, about 35 minutes. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
1 pound butter, softened
4 cups powdered sugar
12 ounces unsweetened chocolate, melted
1 teaspoon vanilla
Beat butter until soft. Add sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mixing well.