Triple Chocolate Fudge Cake - cooking recipe

Ingredients

1 package devil's food cake mix
1 tablespoon instant coffee powder
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup butter, softened
3 1/2 cups confectioners' sugar, sifted
1/2 cup cream
2 ounces unsweetened chocolate (melted and cooled)
4 ounces semisweet chocolate
2 tablespoons strong coffee
3 tablespoons butter, softened

Preparation

CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
Beat on medium speed for 2 minutes.
Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
Bake 30 to 35 minutes.
Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
Spread with a generous amount of filling.
Place second cake layer on top.
Spread remaining filling on sides of cake, leaving top unfrosted.
Chill 30 minutes.
GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
Remove from heat.
Gradually add 3 tbsp butter, stirring until smooth.
Spread over top of cake, letting it drip down sides.
Chill to set chocolate glaze.