4 oz. unsweetend chocolate, chopped
1 c. water
1 Tbsp. instant espresso powder
2 1/4 c. brown sugar
1 c. butter, at room temperature
3 large eggs
1 tsp. vanilla
2 c. cake flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. sour cream
Preheat oven to 350° Butter 3 9" round cake pans
. Line with waxed paper. Butter paper.
In a small heavy-bottomed pan, combine chocolate, water, and espresso powder. Stir over low until melted. Remove from heat. Cool completely, stirring occasionally.
Beat sugar, butter until light and fluffy.
Add eggs one at a time. Add chocolate mixture, vanilla, beat until blended.
In a separate bowl, sift together dry ingredients: flour, baking soda, baking powder, and salt. Add dry ingredients to butter mixture alternately with sour cream.
Divide equally among pans. Bake until tester comes out clean, about 30 minutes. Cool 10 minutes. Turn cakes out onto racks to cool completely.