Grease the bottoms of two 8- or 9-inch round cake pans and line with wax
In a large mixing bowl, combine the flour, ground chocolate, granulated
sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and
the butter. Beat on medium for 2 minutes.
Add the remaining 1/2 cup of buttermilk, the eggs, and the vanilla extract.
Divide the batter evenly between the two prepared pans.
Bake 30 to 45 minutes, or until a tester comes out clean when inserted into
the cake's center.
Cool on a wire rack for 10 to 15 minutes.
Remove cakes from the pans, discard the wax paper, and transfer them to
the wire rack to cool completely.
To make the frosting: Melt the chocolate pieces in a double boiler over
hot, but not boiling, water. Stir occasionally until the chocolate is smooth.
Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture
into the chocolate, remove from the heat, and set aside.
In a large mixing bowl, beat the butter until fluffy. Gradually add the
confectioners' sugar, milk and vanilla extract, mixing until smooth. Add
the melted chocolate and mix until well combined.
Frost the cake.
Posted by LladyRusty at Recipe Goldmine April 2001