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1
1.
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2
Make the coffee with the water and the 8 tablespoons coffee following your coffee pot directions and let it cool.
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3
Meanwhile, heat the milk and butter in a small pot until butter is melted.
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4
Remove from the heat and set aside.
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5
2.
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6
Heat the oven to 350 F.
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7
3.
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Grease and lightly flour 2 (9-inch) round cake pans.
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9
4.
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In a small bowl whisk together the flour and baking powder.
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11
5.
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In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes.
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Add the sugar and continue mixing for 5 minutes more.
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Reduce the speed to low.
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Add the vanilla, flour mixture, butter mixture and coffee and mix for 1 more minute.
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16
6.
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Pour the batter into baking pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
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Cool cakes in pans for 10 min.
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Invert cakes onto wire racks, gently remove pans.
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Cool cakes completely.
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21
7.
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In a large bowl gently mix the COOL WHIP, instant coffee and 6 tablespoons of shaved chocolate.
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23
8.
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Place one cake layer on a serving plate, spreading 1/2 of the COOL WHIP mixture on top, place the other cake layer on top and spread the top with remaining COOL WHIP mixture.
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25
9.
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26
Add the remaining shaved chocolate and chocolate covered espresso beans, if using, on top of the cake.
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Serve immediately or refrigerate until ready to serve.
