Preheat the oven to 350°F. Grease two 9 × 2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside.
Whisk the cocoa powder and hot coffee together in a small bowl. With the mixer on low, add it into the batter. Divide the batter equally between the two prepared pans and smooth the tops. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, turn out onto a baking rack, and cool completely.
Heat a palette knife or frosting spatula in hot water, shake off any excess water, and use it to smooth the buttercream on the sides and the top of the cake. Continue heating the palette knife and shaking off the excess water, until the buttercream is smooth. If there is extra buttercream, fill a pastry bag with it to decorate. Garnish with the chocolate espresso beans.Combine the sugar and 2⁄3 cup of water in a medium heavy-bottomed saucepan, cover, and bring to a boil over high heat.
Dunno about this one, but the chocolate cake she made for her anniversary, and her chocolate cupcakes, are wonderful. Recipes for them never fail.
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