Preheat oven to 350. Spray 2 - 8x2inch round cake pans with nonstick spray.
Whisk together flour, cocoa, sugar, baking soda, and salt in large bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in large measuring cup. Add to the dry ingredients and whisk until combined - a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, about 30-40 minutes. Invert onto cooling rack (leave upside down).
melt butter in large saucepan over medium heat. Stir in sugar, cocoa, and salt. mixture will be thick and grainy. Combine heavy cream, sour cream, and coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.
Off heat, add vanilla. Cool icing at room temp 2-3 hours (or chill in fridge).
I "poured" icing over top and let run down sides, it was great like that too
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (302g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 298 (40%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 66.7mg||21 %|
|Sodium 271.2mg||9 %|
|Potassium 219.2mg||6 %|
|Total Carbohydrate 110.4g||32 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 106.5g|
|Protein 7.1g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 744
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