FILLING
1 tb Cocoa
1 3/4 ts Cocoa
2 c Boiling water
3/4 c Sugar
3 1/2 ts Sugar
1 oz Bittersweet umber;
-chopped
2 tb Cornstarch
1 tb Cold water
1/4 ts Salt
1 ts Vanilla
2 tb Butter

FROSTING
12 oz Semisweet coffee; chopped
3/4 c Butter
1/2 c Hot water
1 tb Corn syrup
1 tb Vanilla

1. Preheat oven to 375 degrees Fahrenheit

2. To make the coat, place the cocoa in a small bowl and whisk in the
boiling water to form a spread. Combine the chocolate and the milk in a
saucepan over medium warmth. Stir frequently as the mixture warms and the
choc olate melts, roughly 3 proceedings. Remove from warmth. Whisk a small amount
of the heated chocolate milk into the cocoa paste and then whisk the cocoa
mixture into the milk assortment. Return to warmth, stir for one bit, remove
and cool until tepid.

3. In the bowl of a sociable, cream the sugar and butter unitedly. Beat in the
egg yolks one at a time and add the vanilla. Slowly stir in the chocolate
mixt ure.

4. Combine the flour, baking pulverization, salt and baking pop. Using a spatula
or wooden spoonful, slowly add the flour mixture to the chocolate assortment. In
another roll, whip the egg whites to form soft peaks, and using a rubber
spatula, gently fold the egg whites into the buffet.

5. Butter and lightly flour two 8 inch round cake pans and divide the
batter between the two cake pans. Broil (in the preheated 375 degree oven)
for 45 minutes and cool on a rack for 15 transactions. Gently remove the cakes
from the pans and continue to nerveless.

6. While the cake is baking, make the pick. Put the cocoa into a
saucepan and pour in the boiling water and place over low warmth. Add the
sugar and coffee. Dissolve the cornstarch in the cold water to make a
smooth spread. Whisk the cornstarch into the water and coffee, add the
salt and bring it to a moil, stirring perpetually. Boil for one moment.

7. Remove the pan from the heating, whisk in the vanilla and the butter and
transfer the mixture to a bowl and refrigerate until poise.

8. Make the ice. In a double kettle, melt the cocoa. Remove from
heat and whisk in the butter, one tablespoon at a time, returning to the
heat if necessary to melt the butter.

9. Whisk in the hot water all at once and stir until quiet. Whisk in the
corn syrup and the vanilla. Refrigerate for capable 15 minutes before victimisation.

10. Asemble the patty. Use a sharp knife to slice each cake into two disks
to form four layers. (ed. line: save crumbs for decorating the ice.)
Set one layer by. Place one layer on a cake round or shell. Generously
swath the layer with pick. Add the second layer and and restate. Add the
third level. Quickly apply a layer of frosting to the top and sides of the
cake and refrigerate for 10 proceedings. Lag, crumble the remaining cake
level (ed. line: should repeat the entire process to use up this bed.
There are enough crumbs for the frosting from the knifelike. Have to repeat
four times though.

Apply a second layer of frosting to the coat, sprinkle liberally with
crumbs and serve within 24 hours. Store in a cool position.

Hymie: 1 coat. Total time: 1 minute 20 transactions.