INGREDIENTS
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85g Dutch cocoa powder, sifted
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320ml sour cream
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4 large eggs
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1/3 cup coffee extract*
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3 teaspoons vanilla extract
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320g plain flour
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2 cups caster sugar
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1½ teaspoons baking powder
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½teaspoon bicarbonate of soda
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1 teaspoon salt
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400g unsalted butter, softened
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Coffee glaze
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2 cups pure icing sugar, sifted
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1/3 cup Dutch cocoa powder, sifted
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1/3 cup cold-drip coffee**
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or cold espresso coffee