Instructions: Combine chocolate and water in a heavy saucepan; cook over low heat, stirring constantly, until melted.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add chocolate mixture and vanilla, beat 1 minute or just until combined.

Combine flour, soda, and salt; add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Pour batter into 3 greased and floured 9 inch round cake pans.

Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Coffee Buttercream between layers and on top and sides of cake. Arrange chocolate covered coffee beans on top of cake.

COFFEE BUTTERCREAM:
Combine water and coffee granules, stirring until coffee dissolves.

Beat butter at medium speed with an electric mixer; gradually add sugar and coffee mixture, beating until blended.

Yield: 2 1/2 cups.

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