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1
Heat oven to 350F.
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2
Combine first 6 ingredients in large bowl.
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3
Whisk eggs in medium bowl with blended.
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4
Stir in coffee, buttermilk and oil.
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5
Add to dry ingredients; mix well.
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6
(Batter will be thin.)
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7
Pour into 9-inch springform pan sprayed with cooking spray.
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8
Bake 45 to 55 min.
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9
or until toothpick inserted in center comes out with fudgy crumbs.
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10
(Do not overbake.
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11
Cake will be slightly puffed in center and spring back when touched lightly in center with finger.)
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12
Run knife around rim of pan to loosen cake; cool before removing rim.
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13
Beat margarine in small bowl with mixer until creamy.
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14
Add melted chocolate; mix well.
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15
Gradually beat in powdered sugar.
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16
Add whipping cream, 1 Tbsp.
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17
at a time, beating constantly until frosting is light and fluffy.
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18
Spread onto top and side of cake.
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19
Decorate with chocolate coins.
