This works well as cupcakes also.
2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
3 tablespoons brewed coffee
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
1 ½ teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Cake: Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa and coffee, and whisk until smooth. Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, and then stir in vanilla.
Add the flour mixture alternately with the cocoa/coffee mixture.
Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
For Cupcakes: Fill the muffin tins about three-fourths full.
Bake until the cupcakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes (depends on your oven).
Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes and let cool completely.