• Preheat oven to 350°F. Grease and flour two 8-inch round baking pans or spray with non-stick baking spray.
• Place 1 cup of water and coffee granules in the microwave and bring to boiling. (I use a 2-cup Pyrex measuring cup for this.)

  Microwave on high power for 1 minute 30 seconds. Keep an eye on it, as you don't want it to overflow. Set aside.
• In a large mixing bowl or the bowl of a stand mixer, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil, and vanilla. Using an electric hand mixer or stand mixer, beat on medium speed for 2 minutes.

  Stir in boiling coffee (batter will be thin).
• Pour half of the batter into each prepared pan. Bake on center rack of preheated oven for 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean, or with a few moist crumbs.
• Let cake cool in the pans for 10 minutes; remove from pans onto a wire cooling racks. Cool completely.

Chocolate Frosting

• While the cakes are cooling, make the frosting.

  Melt the butter and pour into a medium mixing bowl. Stir in cocoa powder and salt. Using an electric hand mixer or stand mixer fitted with the paddle attachment, alternately add portions of the powdered sugar first, then milk.

  Continue beating until frosting is spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla.