1 tablespoon instant espresso powder
1 1/4 cups hot water
2 squares (1 oz. each) unsweetened chocolate, chopped
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup firmly packed brown sugar
3 large eggs, at room temperature
1/2 teaspoon vanilla extract

FROSTING:

8 squares (1 oz. each) semisweet chocolate, chopped
1 1/2 cups unsalted butter, softened
1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water
2 cups confectioners' sugar

Heat oven to 350°F. Line three 9-inch round cake pans with wax paper. Grease and flour paper. Dissolve espresso powder in water; stir in chocolate until melted. Cool. Combine flour, cocoa, baking soda, baking powder and salt in bowl. Beat butter and sugars in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. With mixer at low speed, add dry ingredients alternately with chocolate mixture, beginning and ending with dry ingredients, until blended. Spread batter in prepared pans; bake 22 to 25 minutes until toothpick inserted in center comes out clean. Cool in pans on wire racks 20 minutes. Invert and remove pans; invert cakes again, right side up, on racks and cool.

Make Frosting: Meanwhile, melt chocolate in microwave proof bowl on High 1 to 2 minutes; cool just to room temperature. Beat butter on medium-high speed in large mixer bowl until light and fluffy. Add espresso. Beat in confectioners' sugar until light and fluffy. Beat in cooled chocolate.

Place one layer on cake plate and spread with scant 1 cup frosting. Top with second layer and another scant 1 cup frosting. Top with third layer and spread top and sides with remaining frosting.

Makes 12 servings.