This is so good. I used regular coffee but think next time I will use espresso shots to get a stronger coffee flavor. I got this recipe from teh March/April 2009 Country Home magazine.
1 cup butter
1 cup brewed coffee
1/2 c unsweetened cocoa powder
2 cups flour
2 cups sugar
1/2 tsp salt
1/2 cup sour cream
1 tsp baking soda
1 tsp vanilla
1 recipe mocha frosting (see below)
1/2 c miniature chocolate chips
In a saucepan bring butter, coffee and cocoa to a boil, stirring occasionally with a wire whisk. Remove from heat and stir in flour, sugar and salt. (note, I used my kitchenaid mixer so I did the "mixing" in the mixer bowl). Beat on medium speed for 1 minute. Add sour cream, eggs, baking soda and vanilla. Beat on medium speed until well blended, about 1 minute more. Pour batter into an ungreased pan (it calls for a sheet pan I used a large round pan). Bake at 375 for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a large bowl beat 5 T butter until light and fluffy. Add 1 pound powdered sugar a little at a time on low speed until well combined. Beat in 3T cold brewed coffee and 1 T milk or cream and 1 tsp vanilla. Beat until fluffy and spreadable. Frost cake when it is cool. Sprinkle with mini chocolate chips.