Mocha Fudge Layer Cake

A local restaurant serves this cake it is delicious! By looking at the recipe it looks complicated by after making it, it wasn' that bad! I copied the original recipe, but I used all purpose flour and I didn't sift anything. It still turned out great!

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• cake

• 3 (1 ounce)  unsweetened chocolate squares
• 1⁄2 cup butter, softened
• 2 1⁄4 cups  firmly packed brown sugar
• 3  eggs
• 1 1⁄2 teaspoons vanilla extract
• 2 1⁄4 cups  sifted cake flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 8  ounces sour cream
• 1  cup boiling water

• Filling

• 1 1⁄2 cups  whipping cream
• 1  teaspoon vanilla extract
• 1⁄2 cup  sifted powdered sugar

• Mocha Frosting

• 1⁄2 cup butter, softened
• 5  cups  sifted powdered sugar
• 1⁄4 cup  cocoa
• 1⁄4 cup brewed coffee
• 2  teaspoons vanilla extract
• 2  tablespoons  whipping cream (only if icing is too thick)

Directions

1. Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
2. Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
3. Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
4. Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
5. Spread filling between layers.
6. Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.