Make a Dark Chocolate Cake

If you have been looking for a recipe for a dark chocolate cake that is always moist and never fails, give this one a try.

Ingredients

Place first 6 ingredients into a mixing bowl and beat well, until smooth. The batter will be thick.
Add 1 cup hot, strong coffee and the baking soda.
Beat well.
Add 2nd cup coffee and the vanilla.
Beat well. The batter will now be a bit thin.
Pour into sprayed (with baking spray like Pam) muffin tins (about two dozen), two 8" (20 cm) round cake pans, or a 9" x 13" (23 x 33 cm) baking dish.
Bake at 350ºF or 180ºC for 35-45 minutes, or until tests done with toothpick or sharp knife. No batter will stick to the surface when done.
Cool well before frosting.
To make the frosting, use either a double boiler, or a heavy saucepan placed on low heat.
Pour the milk into the pan and add the cocoa squares and water.
Stir constantly until the mixture is smooth and creamy, about 15 minutes.
Remove from heat and cool for 5 minutes.
Add 2 teaspoons vanilla.
Stir until smooth.
Frost the cake.
Finished.

The frosting can also be used as a very thick, rich pudding/snack.
If you like the taste of coffee and chocolate, you might want to use coffee crystals and add a double or triple portion of coffee to hot water.
If you use Toddy Coffee, you can use the full-strength concentrate.
The cake can be frosted with thin or thick layers.
For Gluten-free cake, substitute Pamela's Baking Mix (found in health food stores) or another gluten-free flour alternative for the flour.
Unbleached, organic white flour is recommended, but other types of flour can be used. Using all whole wheat makes the cake a bit too heavy and grainy. For added nutrition, try using 1/4 cup Soy Flour and 1 3/4 cup flour.