Old Fashioned Sour Cream Chocolate Cake

Cake

2-3/4 cups unbleached flour 1-1/2 teaspoons baking soda 1/4 teaspoon salt 2 tablespoons fresh lemon juice 1 8-ounce carton whipping cream 1/2 cup unsalted butter, softened 1-1/2 cups sugar 2 large eggs 3 ounces unsweetened chocolate, melted and cooled 1 teaspoon vanilla 1/2 cup strong, hot coffee

Grease and flour two 9-inch round cake pans. Sift together flour, soda, and salt. Set aside. Add lemon juice to whipping cream, stir and let stand for 5 minutes. Using a mixer and medium-sized bowl, cream butter on medium speed for 3 minutes. Gradually add sugar. Cream for 5 minutes more. Add eggs, beat in for 3 minutes. Add chocolate. Alternately, add flour mixture and soured cream, scraping down the sides of bowl as necessary. Add vanilla and coffee, beat 1 minute more. Divide batter between the two pans. Bake in oven at 350 degrees for 25 - 30 minutes. Cool 10 minutes then invert. Cool completely then frost.

Chocolate Butter Icing

6 tablespoons unsalted butter, softened dash salt 4 cups powdered sugar, divided 2 ounces unsweetened chocolate, melted and cooled

Using a mixer in a medium bowl, cream butter with salt. Gradually beat in 2 cups of the powdered sugar. Blend in chocolate. Then alternately, add remaining 2 cups of powdered sugar with the milk. Beat until smooth. Beat in vanilla.