INCREDIBLE CHOCOLATE LAYER CAKE

1 cup ( 2 sticks) butter, softened at room temp.
3 cups light brown sugar, packed
4 eggs
2 tsp. pure vanilla extract
3/4 cup unsweetened cocoa powder
1 T. baking soda
1/2 tsp. salt
3 cups sifted unbleached all-purpose flour OR cake flour
1 1/3 cups lite sour cream
1 1/2 cups hot coffee

FROSTING:
8 T. ( 1 stick ) butter, softened
16 oz. lite cream cheese, softened
8 oz. unsweetened baking chocolate, melted
1/2 cup cooled coffee
4 tsp. pure vanilla extract
6 cups confectioners sugar

Preheat oven to 350 degrees. Butter and flour 3 ( 9-inch) cake pans. In a mixer fitted with a whisk attachment ( or with a hand mixer) cream the butter until smooth. Add sugar and eggs and mix until fluffy - about 3 minutes. Add the vanilla, cocoa, baking soda, and salt, and mix. Add 1/2 the flour, then 1/2 the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle the hot coffee into the bowl as you mix, until it is all added. The batter will be thin. Pour into prepared pans and bake until the tops are firm to the touch and a toothpick inserted in the center comes out clean - about 35 minutes. Halfway through baking time, quickly rotate pans in the oven to ensure even baking, but otherwise try not to open the oven door. Let cool in the pan for 10 minutes, then turn out onto wire racks and cool completely.

Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Slowly drizzle in the melted chocolate, mixing to incorporate. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition, Beat until fluffy! Set one layer on cake plate. Frost with about 2 cups of the frosting. Add 2nd layer, cover with frosting, add 3rd layer and frost top and sides with remaining frosting. Refrigerate until time to serve.