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1
Make the cake: Heat oven to 350 degrees.
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2
Butter and flour two 8-inch cake pans.
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3
Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended.
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4
Add eggs and vanilla, and mix again until smooth.
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5
In a separate bowl, mix the flour, baking powder and salt.
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6
Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again.
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7
Repeat with remaining dry ingredients and milk.
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8
Add the chocolate chips and mix well.
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9
Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes.
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10
Let cool for 15 minutes before removing cakes from pans to a rack to cool completely.
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11
Make the frosting: In a small saucepan, bring about 1/2 cup water to a boil.
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12
Meanwhile, using an electric mixer or by hand, mix the confectioners sugar (adding about a third at a time) with the butter, salt and vanilla, until well-blended.
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13
In a small bowl, mix the espresso with 1 tablespoon boiling water; add it to the frosting, blending well.
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14
If the frosting is too thick to spread easily, add 1 to 2 more tablespoons boiling water.
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15
Mix in the chocolate chips.
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16
Spread frosting between the cake layers, then on the top and sides.
