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Chocolate Layer Cake (D/P, TNT)
Source: Gale Gand from the Food Network
Yield: 1 3-layer cake

1 cup butter (I used margarine)
3 cups light brown sugar
4 eggs
2 tsp. vanilla
3/4 cup cocoa
1 tbsp. baking soda
1/2 tsp. salt
3 cup sifted cake flour
1-1/3 cup sour cream (or Tofutti brand for pareve)
1-1/2 cup hot coffee

1 stick butter or margarine
16 oz. cream cheese, softened (or Tofutti for pareve)
8 oz. unsweetened chocolate, melted
1/2 cup cooled coffee
4 tsp. vanilla
6 cups confectioners' sugar

Make Cake:
Preheat oven to 350°F. Grease and flour 3 (9") cake pans. Line with parchment paper.

Cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda, and salt. Mix.

Add the flour alternately with the sour cream. Drizzle the hot coffee and mix until smooth. The batter will be thin.

Pour into the pans and bake until the tops are firm to the touch but a toothpick inserted comes out with a few crumbs, about 35 minutes. Halfway through baking, rotate the pans quickly to ensure even baking. Let cool 10 minutes. Turn out onto wire racks and let cool completely.

Make Frosting:
Cream the butter and cream cheese until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla. Add the sugar 1 cup at a time mixing after each addition. Mix until well blended and fluffy. Frost the cake, cover and refrigerate until ready to serve.

Posted by Dalia Rosenberg

Nutritional Info Per Serving: N/A