DEEP CHOCOLATE MOCHA CAKE

FOR THE CAKE:
3 squares (1 ounce each) unsweetened chocolate
8 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
3 large eggs
1 tsp vanilla
2 1/4 cup cake flour
1/2 tsp salt
2 tsp baking soda
1 cup sour cream
1 cup strong hot coffee
FOR THE CREAM CHEESE MOCHA ICING:
1/4 cup butter, softened
1 (8 oz) pkg cream cheese, softened
3 oz unsweetened chocolate, melted and cooled
1/8 tsp salt
1 tsp vanilla
1 tbsp instant coffee
3 cups powdered sugar
1/3 cup light cream

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and lightly flour 2 layer cake pans.

Melt chocolate and set aside to cool.

Cream the butter until light and fluffy, gradually add, creaming well; 1 cup granulated sugar and 1 cup light brown sugar. Add eggs, one at a time, beating well after each of the eggs. Blend in the cooled chocolate and vanilla. Add alternately (3 parts dry, 2 parts sour cream) blending after each addition, the dry ingredients and sour cream. Stir in the hot coffee, 1/2 cup at a time. Batter will be thin. Pour into the prepared pans.

Bake at 350 degrees for 30 to 35 minutes. Cool in pans on wire racks for 8 minutes. Turn out to cool completely on wire racks.

Frost when cool with Cream Cheese Mocha Frosting.

TO MAKE THE FROSTING:
Beat butter and cream cheese until fluffy. Add coffee and salt and mix, add chocolate and vanilla and mix.

Then add the powdered sugar alternately with the cream using all the sugar and enough of the cream to desired consistency for spreading.

alt.cooking-chien/Grandma Gina (1999)
Source: 1995 Illinois State Fair, Pam Sage