Ingredients:

4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt tea
2 cups butter
1 cup cocoa powder
1 tablespoon coffee powder
2 cups boiling water
1 cup cream 35%
1 teaspoon vanilla extract
1 teaspoon baking powder
4 eggs, beaten

Instructions:

Preheat oven to 350 ° F. Grease 2 round pans, using butter and dust with cocoa instead of flour.

In a mixing bowl, combine the flour, sugar and salt.

In a saucepan, melt the butter. Add the cocoa and coffee powder. Stir together. Add the boiling water, allow the mixture to boil for a few seconds and then turn off the heat. Pour over the flour mixture and stir lightly and set aside to cool.

Combine the cream, baking soda, vanilla and beaten eggs. Stir this mixture into the chocolate mixture.

Divide the batter among the prepared cake pans and bake for 45 minutes, when an inserted toothpick comes out clean. Let cool on a cooling rack for 20 minutes.

Chill one hour in the fridge to cool completely before frosting.