1/2 c. unsweetened cocoa
1 c. hot strong coffee
1/2 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. cake flour
3/4 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda

Preheat oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans. Combine the cocoa and hot coffee in small bowl and mix them together; set aside.

Put the butter, sugar, eggs, and vanilla in a large mixing bowl and beat for about 1 minute until they are light and fluffy. Sift together the flour, salt, baking powder, and baking soda, and add the dry ingredients in three parts alternately with the cocoa mixture.

Pour the batter into the prepared pans and bake for about 25 minutes, until a toothpick inserted in the center of a cake comes out clean. The cake should remain slightly fudgy, not dry, so do not overbake.

Remove from the oven and let cool in the pans for about 5 minutes before turning out onto racks to finish cooling. Frost with a fudge-type frosting or glaze.