1 3/4 c. all-purpose flour
2 c. sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. strong black coffee or 2 tsp. instant coffee dissolved in 1 c. boiling water, cooled
1 c. buttermilk
1/2 c. salad oil
1 tsp. vanilla
Whole strawberry fans for garnish

Preheat oven to 350 degrees. Combine flour, sugar, cocoa, baking powder, baking soda and salt in large bowl of electric mixer. Add eggs, coffee, buttermilk, oil and vanilla. Beat 2 minutes at medium speed. Batter will be quite thin.

Divide batter between two well-greased and floured 9-inch cake pans. Bake 35-40 minutes or until a wooden toothpick inserted in the center of each cake layer comes out clean and cakes are just beginning to pull away from sides of pans.

Cool in pans on wire racks for 10 minutes. Remove from pans to cool completely on wire racks.

DARK CHOCOLATE FROSTING:

4 sq. (1 oz. each) unsweetened chocolate
1/2 c. unsalted butter
1/2 c. evaporated milk
1 tsp. vanilla extract
1/8 tsp. salt
16 oz. powdered sugar

Melt chocolate and butter in top of double boiler over medium heat. Add other ingredients and mix until smooth.