Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:00 1. Preheat oven to 350F. Grease leash 9-inch
round cake pans. Dust with flour; tap out surplus. 2. In a medium
roll, pour hot coffee and boiling water over cocoa. Whisk or stir to
combining; set aside to chill. 3. In a large bowlful, beat together oil and
sugar with an electric mixer on low speed until well blended, 1 to 2
mins. Add eggs and vanilla; beat on medium upper 30 secs. 4. Sift
flour with baking tonic, baking pulverise, and saltiness. With mixer on low
speeding, alternately add flour mixture and chocolate liquid to oil
assortment, beating until just combined. Scrape batter into prepared
pans and spread evenly. 5. Broil 30 to 35 mins, or until a cake tester
inserted into center comes out strip. Let cakes cool in pans 10 to 15
mins, then unmold onto racks and let cool all. 6. Stack cooled
cake layers and fill with about half of Orange Cocoa Cream Cheese
Frosting in betwixt. Cover top and sides of cake with remaining
icing.