Graveyard Cake

Directions

1. Preheat your oven to 350°F. Grease two 9-inch round cake pans with cooking spray, place a circle of parchment paper on the bottom of each pan, and spray the paper as well. In a separate medium bowl, combine the flour, cocoa powder, baking soda, and salt, whisking them together until well blended.
2. In a large mixing bowl, use an electric mixer to beat the brown sugar and 3/4 cup (1 1/2 sticks) of butter together until the mixture is light and fluffy, which should take about 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in 1 tablespoon of vanilla extract. Lower the mixer speed and alternate adding the dry flour mixture and the sour cream, mixing only until everything is combined. Pour in the coffee and mix until fully incorporated.
3. Split the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cakes to rest in their pans for 15 minutes, then move them to a wire rack to cool completely.
4. While the cakes cool, prepare the frosting by heating the heavy cream, granulated sugar, and the remaining 1/2 cup of butter in a heavy-bottomed saucepan over medium heat until the butter has melted. Take the pan off the heat and stir in the chocolate chips until they are completely melted and the mixture is smooth. Mix in the remaining 2 teaspoons of vanilla extract. Place the bowl in the refrigerator and stir occasionally until the frosting thickens enough to spread, which takes 30 to 40 minutes. Take it out and let it sit at room temperature until you are ready to use it.
5. Set one cake layer on a serving platter and spread 1 cup of the frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting.