Directions

• Preheat oven to 350°F. Cut two, 8-inch circles of parchment paper and line the bottom of two, 8-inch round cake pans. Grease and flour the pans. In a medium bowl sift together flour, baking soda, and salt.

• In the bowl of a stand mixer fitted with a flat beater, beat the butter and brown sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla. Beat in melted chocolate. Scrape down the sides of the bowl with a rubber spatula. Using the lowest speed on the mixer, add the sifted dry ingredients alternately with the sour cream. Scrape down the sides of the bowl again with a rubber spatula. Slowly pour in hot coffee on low speed and keep stirring on low until fully incorporated.

• Pour the batter evenly into the two prepared pans and smooth the surface with a small knife.

• Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs still sticking to it. Do not overbake. Remove cakes from over and allow to cool in their pans for 10 minutes. Run a thin knife around the outside of the cake to loosen it from the sides of the pan and then invert onto a wire rack. Cool completely.

• To assemble the cake, stir together the cold coffee and coffee liqueur in a small bowl. Place one cake on a serving plate or cardboard cake circle. Using a pastry brush, brush the top evenly with about 3 tablespoons of the coffee soaking liquid. Frost top with ¾ cup of Sunday Night®

• Chocolate Frosting. Place second cake layer on top. Repeat brushing the second cake layer with coffee soaking liquid. Using a small, offset spatula, frost the top of the second layer with ¾ cup frosting. If you wish, you can frost the sides of the cake with the remaining frosting.