Preheat oven to 350°F. Gather all your ingredients so that you have everything close at hand on the counter or table. Grease and flour two 9" round cake pans, or line them with waxed paper and spray the bottom of the paper with baking spray.
Prepare the Cake
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until fluffy. Beat in large eggs and vanilla extract.
In a separate bowl, combine all-purpose flour, baking cocoa, instant espresso powder, baking soda and salt. Stir flour mixture into butter mixture. Add boiling water and stir to combine.
Pour batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.
Allow to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Frost with fudge frosting below.
To Make the Fudge Frosting
In a large mixing bowl, cream together the softened butter and baking cocoa.
Add powdered sugar alternately with whole milk, beating to spreading consistency. Blend in the vanilla extract.
Frosting a Two-Layer Cake
To frost a layer cake, begin with the bottom layer, placing the top side down on the cake plate.If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.
Divide the frosting into thirds, and spread 1/3 on the bottom layer.
Next, place the second layer top side up and spoon 1/3 of the frosting along the edges so that you can frost the sides of the cake. Be sure to fill any gaps between the layers.
Finish by swirling the remaining frosting on the top in a decorative fashion.
This recipe makes enough for a two-layer cake. Serves 12-16.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.