This chocolate sour cream cake recipe is made even better with rum.
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Preheat oven to 350.
Grease and flour 2 - 9 inch round pans
In a small pot combine coffee, chocolate, and rum. Melt and mix until smooth set aside to cool.
In another bowl whisk together flour, baking soda and salt.
Beat together sugar and butter until light fluffy. Mix in sour cream and combine. Alternating between flour and melted chocolate, mix into butter mixture.
Pour into prepared pans and bake for 35 - 40 minutes or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn out of pan and let cool completely on a wire rack.
Mix together sugar, sifted cocoa powder and butter, once incorporated mix on high speed for 5 minutes. Add in rum and sour cream, mix slowly once combined mix on high speed for another 5 minutes.
Spread frosting in the middle, on top, and on the sides of cake. Serve