1. Adjust oven racks to middle and bottom positions. Heat oven to 350�F. Spray
three 9-inch round pans with cooking spray. Line bottom of pans with cooking
parchment paper rounds; spray with cooking spray.
2. In 3-quart saucepan, heat coffee and butter over medium heat until butter
melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat
with wire whisk until there are no lumps; set aside and cool 5 minutes.
3. In very large bowl, beat flour, granulated sugar, brown sugar, baking soda
and salt with wire whisk. Pour coffee mixture over dry ingredients and stir
just until no dry flour mixture is visible. In small bowl, beat eggs and egg
yolk with wire whisk. Add to flour mixture, beating well. Stir in sour cream
and 2 teaspoons vanilla until well mixed.
4. Pour batter into pans. (Batter will nearly reach tops of pans.) Carefully
place pans in oven, 2 on bottom rack and 1 one on middle rack. Bake 45 to 50
minutes or until cake tester or toothpick inserted in center comes out clean
and cake top is no longer wobbly. Cool on wire racks, about 10 minutes. Invert
cake layers onto wire racks and remove parchment paper. Cool completely, about
1 hour. (Layers are easier to handle when cold, so you may want to wrap them in
plastic wrap and refrigerate 8 to 12 hours before frosting.)
5. In large bowl, place chopped chocolate and set aside. In 4-quart saucepan,
heat whipping cream and corn syrup to a simmer over medium heat. Remove from
heat and add 2 teaspoons vanilla. Pour mixture over chocolate and cover bowl
with plastic wrap; let stand 5 minutes. Remove plastic wrap and beat with wire
whisk until chocolate is smooth. Cover bowl with plastic wrap and chill 30
minutes. Stir well and refrigerate 30 minutes longer. Continue to stir every 30
minutes until icing is spreadable, about 2 hours total.
6. Place about 2 tablespoons icing in center of serving plate or stemmed cake
plate. (This will steady the cake as you ice it.)Place 1 layer on plate and
spread approximately 1 1/2 cups icing to edge of layer. Top with another layer
and spread 1 1/2 cups icing to edge. Top with last layer. Frost side and top
with remaining icing. Smooth top and side of cake. Use hands to liberally press
coating into side of cake. Repeat all around cake to cover side with coating,
filling in any bare spots.
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