Categories: Chocolate, Cakes/choc. 
      Yield: 8 servings 
  
      3 c  Flour                           1 1/2 tb Instant Coffee Crystals 
  1 1/4 c  Cocoa                               2 c  Sweet Butter 
  1 1/2 ts Baking Soda                     2 1/4 c  Sugar 
  1 1/2 ts Baking Powder                   2 1/4 c  10x Powdered Sugar 
  1 1/2 ts Ground Cinnamon                     3    Eggs 
  2 1/4 c  Buttermilk                      2 1/4 c  Heavy Cream 
  1 1/2 c  Thick Sour Cream                
  
  THE CAKE: Preheat oven to 350ÜF.  Grease 3 round, 9" cake pans. Line 
  bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking 
  soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve 
  coffee in an equal amount of hot water first.) Cream 1 1/2 c butter with 
  the sugar until light and fluffy. Add the eggs one at a time until thick. 
  Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well 
  blended.  Bake about 35 minutes, or until a straw comes out clean. Remove 
  to racks to cool.  After they are cooled, put in 'fridge'. After 1 hour in 
  'fridge', split each in half (see note at bottom.) Wrap each layer in wax 
  paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4 
  c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in 
  3/4 c sour cream. Set aside in 'fridge' (covered.) CHOCOLATE SOUR CREAM 
  FROSTING: Melt remaining (1/2 c) butter.  Add 1/2 c 10x sugar and remaining 
  (1/2 c) cocoa.  Stir with a wire whisk over low heat until smooth; cool. 
  Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar 
  until soft peaks form.  Add cooled chocolate mixture; beat until stiff. 
  Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers from the 
  bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat 
  above twice, for total of six layers. Put remaining frosting on sides. 
  Chill two hours before serving. Note: The cakes must be well-chilled before 
  assembly, or they will disintegrate under their own weight during assembly. 
  If the cake tops rose during baking, the layers will not stack well. You 
  will need to slice the excess off *after* chilling, but *before* splitting 
  into layers. Source: Someone named Judith Olney, I'm sure. This was printed 
  in some newspaper about 1983--probably the Durham [NC] Morning Herald. This 
  is one incredible cake--a chocoholic's fantasy. Posted by Brian Groover