Table of Contents
Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth.
Let cool completely in sheet on a wire rack. Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting.
The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light of the moon, and save the caramel spiderweb and licorice spider for last. Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining.
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