For the cake:

2 cups brown sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
2/3 tbsp baking soda
1/3 tbsp baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1 cup buttermilk
1 cup coffee (fresh brewed)
1/2 cup vegetable oil
2 eggs (lightly beaten)

For the icing:

1 Ib. unsalted butter (at room temperature)
8 egg yolks
1/3 cup water
1 cup granulated sugar
2 oz. semi sweet chocolate (melted)
3 to 4 tbsp coffee essence

Procedure:

For the cake:

1.) Preheat the oven to 350 degrees F. Grease and flour two 9 1/2 inch spring form baking tins and line the bottoms with either parchment paper or wax paper.

2.) Combine all the dry ingredients and sift them through a fine mesh sifter. Combine all the wet ingredients in a large stainless steel bowl and beat them with a mixer until well blended. Then add the dry ingredients to the wet ingredients and beat until you have a very smooth, lump free batter.

3.) Pour the batter into the two baking tins and bake in the center of the oven for 50 to 60 minutes. Test the cake after 45 minutes with a toothpick. The cakes are done when the toothpick inserted into the center of the cake comes out clean.

4.) Remove the cakes from the oven and allow them to cool on a baking rack, so that air can travel underneath the cakes and cool them down evenly. When the cakes have reached room temperature they are ready to be iced.

For the icing:

1.) Combine the water and sugar in a sauce pan and bring to a boil over medium heat. Stir until the sugar has dissolved, then boil for two minutes.

2.) While the sugar is cooking, place the egg yolks in a large stainless steel bowl and whip them with a hand mixer until they are light and fluffy. When the sugar syrup is ready pour it all into the center of the egg yolks very quickly then continue beating at high speed until the eggs have cooled to room temperature. This should take about seven to ten minutes.

3.) Once the eggs have reached room temperature, add the butter one tablespoon at a time. Make sure to beat continuously at medium speed until all the butter has been absorbed into the eggs. Then mix in the melted chocolate and the coffee essence one table-spoon at a time. If you like a stronger coffee flavour add four tablespoons instead of three.