| 1 | I. |
| 2 | The cake: Preheat oven to 350 °F. |
| 3 | Grease 3 round, 9" cake pans. |
| 4 | Line bottoms with greased wax paper. |
| 5 | Sift together flour, ?c cocoa, baking soda, baking powder and cinnamon. |
| 6 | Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first). |
| 7 | Cream 1 ?c butter with the sugar until light and fluffy. |
| 8 | Add the eggs one at a time until thick. |
| 9 | Beating on low speed, slowly mix in buttermilk mixture. |
| 10 | Beat "til well blended. |
| 11 | Bake about 35 minutes, or until a straw comes out clean. |
| 12 | Remove to racks to cool. |
| 13 | After they are cooled, put in "fridge". |
| 14 | After 1 hour in "fridge", split each in half (see note at bottom). |
| 15 | Wrap each layer in wax paper or plastic wrap, and freeze immediately. |
| 16 | Ii. |
| 17 | Sour cream filling: Beat ?c heavy cream, gradually adding ?c 10x sugar until stiff. |
| 18 | Gently fold in ?c sour cream. |
| 19 | Set aside in "fridge" (covered). |
| 20 | Iii. |
| 21 | Chocolate sour cream frosting: Melt remaining (?c) butter. |
| 22 | Add ?c 10x sugar and remaining (?c) cocoa. |
| 23 | Stir with a wire whisk over low heat until smooth; cool. |
| 24 | Beat remaining (1 ?c) heavy cream; add remaining (1 ?c) 10x sugar until soft peaks form. |
| 25 | Add cooled chocolate mixture; beat until stiff. |
| 26 | Fold in remaining (?c) sour cream. |
| 27 | Iv. |
| 28 | Construction: Build layers from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. |
| 29 | Repeat above twice, for total of six layers. |
| 30 | Put remaining frosting on sides. |
| 31 | Chill two hours before serving. |
| 32 | Note: the cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. |
| 33 | If the cake tops rose during baking, the layers will not stack well. |
| 34 | You will need to slice the excess off *after* chilling, but *before* splitting into layers. |
