CAKE:

1 3/4 c. 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
1 c. buttermilk
1 tsp. vanilla extract
Strawberries for garnish
1/2 c. salad oil

DARK CHOCOLATE FROSTING:

4 (1 oz.) squares unsweetened chocolate
1/2 c. unsalted butter (1 stick)
1/2 c. evaporated milk
1 tsp. vanilla extract
1/8 tsp. salt
1 (16 oz.) box confectioners sugar

Preheat oven to 350 degrees. Grease 2 (9 inch) layer cake pans. Line with waxed paper, grease again and dust with flour. To make cake, in large bowl of an electric mixer combine flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed for 2 minutes; batter will be quite thin. Pour batter into 2 cake pans.

Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in the center comes out clean and cakes are just starting to pull away from sides of pan. Cool in pans for 10 minutes. Remove and place on wire racks to cool completely. (Handle with care!)

To make frosting, melt chocolate and butter in top of double boiler over barely simmering water, stirring occasionally. (Or melt in microwave oven at low power setting). Remove from heat and set aside to cool. Add milk, vanilla and salt to confectioners sugar in a medium bowl. Stir in cooled chocolate-butter mixture and beat with a wooden spoon until of spreading consistency. Fill and frost cooled cake. Garnish with strawberries and serve with lightly sweetened whipped cream.