Mexican Chocolate Cake

For the Cake:

Heat oven to 350 degrees.

Grease 3 round 8” pans. Line with parchment paper and then grease and flour.

Mix flour, cocoa, baking soda, baking powder, salt, and cinnamon; set aside. Beat butter, sugar, and vanilla in a large bowl with electric mixer. Mix on medium speed, scraping bowl occasionally, until light and fluffy. Beat in eggs one at a time. Mix buttermilk and sour cream in 2 cup measuring dish until smooth. Into your mixing bowl, add in the flour mixture alternately with buttermilk mixture, beating after each addition until smooth.

Pour the batter into your prepared pans. Bake 25 to 30 minutes or until cake springs back when tested or when a toothpick inserted in center comes out clean. Cool 5 to 10 minutes. Turn onto cooling racks and cool completely.

Frosting:

Chop chocolate. Combine chocolate and cream in 1 cup glass measuring cup. Heat in microwave on high for 45 seconds. Stir. Heat for additional 10 second intervals stirring after each until chocolate is melted and mixture is smooth. Stir in instant coffee powder. Cover with plastic wrap. Chill 20 – 30 minutes.

In large mixing bowl, cream butter and powdered sugar. Add chocolate mixture and liqueur and beat until light and fluffy.

Fill layers and frost sides and top of cake with frosting.