1 1/2 cups sugar
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups hot strong coffee
3 cups powdered sugar
3/4 cup unsweetened cocoa
1 teaspoon vanilla
1/3 to 1/2 cup hot strong coffee
Heat oven to 350°F. Grease and lightly flour 2 (9-inch) round cake pans.
Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add cooled chocolate, eggs and 2 teaspoons vanilla; continue beating until well mixed. Add flour, baking soda, baking powder and salt to butter mixture alternately with 1 1/3 cups coffee, beating at low speed just until well mixed.
Pour batter evenly into prepared pans. Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
Meanwhile, beat 2/3 cup butter in large bowl at medium speed until creamy. Gradually add powdered sugar, cocoa, vanilla and enough coffee for desired spreading consistency; beat well after each addition.
To assemble cake, place 1 cake layer onto serving plate. Spread 1/2 cup frosting over top; top with second cake layer. Spread remaining frosting over top and sides of cake..
Make cake and frost the day before. Cover with plastic food wrap or store in container with tight-fitting lid.