Instructions: Preheat oven to 350 degrees.

Prepare 2 8 inch cake pans by greasing and flouring.

Melt the chocolate in a microwave or over double boiler. Let cool.

In a mixing bowl,beat the butter and brown sugar until creamy. Add the eggs,beat until light and fluffy (for 5 minutes). Beat in the cooled chocolate and vanilla.

In a separate bowl sift the flour, baking soda, and salt together. Into the chocolate mixture, alternately stir in one half of the dry ingredients, one half of the sour cream, the rest of the dry ingredients,and the rest of the sour cream, stir just until mixed. Gently stir in the coffee. Pour into the the prepared pans,filling 3/4 full. Tap the pans on countertop to release air bubbles. Bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes,remove to cake racks to finish cooling. When cakes are completely cooled, prepare the Chocolate Ganache. Carefully cut each cake layer in half, so there will be a total of 4 layers. Spread a thin layer of the ganache on the top of each layer, but do not stack them yet. Prepare the Torte frosting and filling. Spread the frosting on the top of the Ganache, dividing the frosting evenly between layers and saving some for the top. Stack layers evenly, frost top layer , but do not frost the sides. Refrigerate until served.

Chocolate Ganache;
Heat the heavy cream and the chocolate in a double boil until the chocolate is melted, mixing well.remove from heat and cool slightly.

Torte Frosting and Filling;
In mixing bowl, Beat together the cream cheese, brown sugar,and vanilla until fluffy. Fold in the whipped cream,a little at a time.

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