The Cake:

Step 1:

• Preheat the oven to 350 °F (175 °C). Prepare three 8” round baking pans by lining the bottom with butter paper and greasing the sides.

Step 2:

• Mix sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Beat this mixture until everything is smoothly blended. The batter should turn lighter in color as well.
• Then add the sour cream and continue beating so that it is incorporated in the batter.

Step 3:

• Take another bowl, and sift the dry ingredients (flour, cocoa powder, espresso powder, baking powder, baking soda, salt) into it. Mix them well and then add half of these into the sour cream batter.
• Then add half of the brewed coffee, and beat at a low speed until the dry ingredients are mixed into the batter. After that add the rest of the dry ingredients and the remaining coffee. Continue beating at a low speed until all ingredients are blended together smoothly.
• Use a spatula to scrape the sides of the bowl and stir the batter to ensure that everything is incorporated.

Step 4:

• Divide this batter evenly into the three prepared pans, Bake at 350 °F for 20 or so minutes. Check if the cake is done by inserting a toothpick into its center, if it comes out clean; you are good to go.
• Remove the pans from the oven and set aside to cool.

The Frosting

Step 5:

• Microwave 2 tablespoons of whipping cream for 30 seconds and then dissolve a tablespoon of instant espresso into it. Place this mixture in the freezer. Make sure that it is chilled before adding it to the frosting.
• Cut the cold butter into small pieces (about the size of a tablespoon) and put them into a bowl. Whip this butter for 5 or 7 minutes. Make sure all of the butter is of the same consistency by scraping down the sides of the bowl. In the end, the butter should be smooth and should spread easily.

Step 6:

• Add 3 cups of powdered sugar, salt, and vanilla extract into a mixing bowl and beat at a medium speed until well combined. Continue beating for another minute or two.
• Then add 3 more cups of powdered sugar into this mixture. Next, add the whipping cream and espresso mixture along with the remaining espresso powder. Beat on a low speed until the dry sugar has folded into the batter.
• Then add the remaining 2 cups of powdered sugar along with a tablespoon of heavy whipping cream. Beat until all ingredients are well incorporated. Increase the speed to medium-high, and continue beating for a couple of minutes.

Step 7:

• You will have to use the frosting immediately but you can also store it in the refrigerator for later.
• Place a dollop of frosting onto a cake board, and gently place the bottom layer of cake on top. Use a piping bag to pipe the first layer of frosting, and move in a spiral starting from the edge of the layer to the center. Spread it evenly and place the second layer of cake on top of it.

Step 8:

• Add the remaining frosting and place the third layer. (It is best to invert the top layer). Fill in any gaps between the layers with frosting. Use a spatula to remove any excess frosting. Use a large open round tip to pipe the remaining frosting along the outside edge of the cake.
• Smooth the edges with a spatula. Save the leftover frosting to pipe the rosettes on top of the cake. Chop the dark chocolate into thin flakes and gently sprinkle them over the cake.
• And finally, your cake is ready to serve or store.