Beat butter at medium speed with an electric mixer until fluffy.

Gradually add sugars, beating well.

Add eggs, 1 at a time, beating until blended after each addition.

Set mixture aside.

Stir together instant coffee granules and boiling water until granules dissolve.

Stir together flour, cocoa, baking soda, baking powder, and salt.

Add dry ingredients to butter mixture alternately with sour cream, beginning and ending with flour mixture.

Beat at low speed until blended after each addition.

Gradually add coffee mixture and vanilla, beating at low speed just until blended.

Pour batter into 2 greased and floured 8-inch square cakepans.

Bake at 350°F (175°C) for 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks for 10 minutes.

Remove from pans and cool completely on wire racks.

Spread a thin layer of Chocolate Buttercream Frosting between layers and on top and sides of cake, reserving remaining frosting.

Fit a decorating bag with a basket-weave tip and fill with some of the remaining frosting.

Pipe a basket-weave pattern around the sides, refilling the bag as needed.

Change to a star tip and pipe a ruffle around the top and bottom of the cake.

Form a handle from florist wire.

Attach foliage and flowers with florist tape.

Insert 2 water picks into the top of the cake near 2 opposite edges.

Insert wire ends of handle into water picks.

Mound Chocolate-Dipped Strawberries onto the top of the cake.

Garnish with Marzipan Bees, if desired.