Cake

2 cups all-purpose flour

1 cup Hershey’s Special Dark cocoa

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

1 cup sour cream

2 large eggs PA Preferred, Weis brand, lightly beaten

1/2 cup vegetable oil

1 cup hot coffee

1-1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Lightly grease and flour two round 9” pans. In the bowl of an electric mixer, combine dry ingredients and mix on low for 2-3 minutes. Add sour cream, eggs, oil, coffee and vanilla extract to dry ingredients and mix on low speed until completely incorporated. Turn mixer off and scrape sides and bottom of bowl. Continue to mix on medium speed for 1 minute. Pour batter into prepared pans and bake for 20-25 minutes, or until a cake tester comes out clean. Cool cakes on rack for 15 minutes. Remove cakes from pans and cool completely on wire rack.

Filling

4 egg whites

1/2 cup granulated sugar

1 cup unsalted butter, softened

1 cup prepared caramel dip (i.e., Marzetti’s)

8 Lindt Chocolate caramel truffles (optional)

Whisk egg whites and sugar over a double boiler until sugar is dissolved and you cannot feel the sugar when some of the mixture is rubbed between your fingers. Pour into the bowl of an electric mixer. Whisk on medium high until mixture is cooled down and whites are stiff. Add softened butter, a little bit at a time and beat until combined. On low, mix in caramel. Add 1/2 tsp. water to instant coffee until coffee is dissolved. Add to caramel mixture. Chill until ready to use.

Frosting

12 ounces semi sweet chocolate

1 stick unsalted butter

1 cup sour cream

4-5 cups confectioner’s sugar

Melt chocolate and butter together in a microwave proof bowl. Whisk in sour cream. Transfer mixture to bowl of an electric mixer. Beat in enough confectioner’s sugar to achieve a thick consistency.

Assemble cake:

Cut each cake layer in half. Place one cake layer on serving plate. Spread with one fourth of caramel buttercream. Place second layer on top and frost with one fourth of buttercream. Repeat with other two layers, then frost entire cake with chocolate frosting. Decorate cake with truffles as desired.