1½ CUP SIFTED CAKE FLOUR
¹/3 CUP + 4 ¼ TBSP. SIFTED UNSWEETENED COCOA POWDER
1 tsp. BAKING SODA
1 tsp. SALT
¼ tsp. (GENEROUS) BAKING POWDER
4-OZ. SOFTENED SWEET BUTTER
1½ CUPS SUGAR
2 LARGE EGGS, AT ROOM TEMPERATURE
1-OZ. UNSWEETENED CHOCOLATE, CHOPPED (MELTED & COOLED SLIGHTLY)
PRE-HEAT OVEN TO 350º F.
SIFT DRY INGREDIENTS TOGETHER AND SET ASIDE
CREAM TOGETHER, (IN AN ELECTRIC MIXER WITH PADDLE ATTACHMENT), THE BUTTER & SUGAR, UNTIL LIGHT & FLUFFY
ADD EGGS ONE AT A TIME; BEAT TO COMBINE
ADD MELTED CHOCOLATE
MIX IN DRY INGREDIENTS ALTERNATING WITH THE ESPRESSO LIQUID, BEGINNING AND ENDING WITH THE DRY INGREDIENTS
POUR INTO TWO-9-INCH CAKE PANS; BUTTERED & FLOURED AND LINED WITH PARCHMENT PAPER
(CAN ALSO BE ½ SHEET PAN)
BAKE UNTIL TESTER COMES OUT CLEAN, ABOUT 20 TO 30 MINUTES
COOL ON RACK
REFRIGERATE OVER NIGHT BEFORE FROSTING
SUGGESTED TOPPING:
CHOCOLATE GANACHÉ WITH BRANDY & RASPBERRY SAUCE
CHOCOLATE CREAM CHEESE FROSTING