Dark, rich and smooth, this cake is a must for chocolate lovers
4oz unsweetened chocolate
1/3 cup butter
2 cups all purpose flour
1-1/2 cups granulated sugar
1-1/2 tsp baking soda
1 tsp salt
1-1/2 cups sour cream
1 tsp vanilla
2oz unsweetened chocolate
1/2 cup butter
4 cups sifted icing sugar
1/3 cup light cream
1 tsp vanilla
1 cup semisweet chocolate chips
3 tbsp hot strong coffee
1 tbsp brandy (optional)
3 tbsp soft butter
CAKE: In top of double boiler over hot, not boiling water, melt together chocolate and butter, stirring frequently. Remove from heat and let cool.
-in a large bowl, blend together flour, sugar, soda, salt, sour cream, eggs, and vanilla. Add cooled chocolate, beating at medium speed for 3 minutes. Divide batter between 2 greased and floured 8 inch cake pans.
-Bake in 350 F oven for 35 minutes or until cake tester inserted in center comes out clean. Let cool in pans for 10 minutes, then remove to racks. Let cool completely before filling and glazing.
Filling: In top of double boiler over hot, not boiling water melt chocolate. remove from heat and let cool.
In bowl, beat butter until fluffy. Gradually beat in sugar alternating with cream, continue beating until sugar is dissolved. Beat in vanilla, then cooled chocolate. (filling should be of good spreading consistency. if too thin beat in more sugar.
Arrange one cake layrer on serving plate: spread with filling. Place second cake layer on top. Spread side of cake with remaining filling. Refridgerate until filling is firm, 30 minutes.
Glaze: In a small bowl over hot not boiling water melt chocolate chips in coffee. Remove from heat. Spread glaze over top of cake allowing it to dribble down side