Mocha Buttercream Chocolate Espresso Cake

Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.

Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Combine flour, baking soda and 1/2 teaspoon salt in small bowl. Beat brown sugar, 1 cup (2 sticks) butter, eggs, 2 tablespoons instant coffee and 1 teaspoon vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.

Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.

Microwave granulated sugar, water and 1 teaspoon instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds. Stir until sugar and coffee are dissolved.

Microwave remaining 2/3 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Dissolve remaining 2 teaspoons instant coffee in milk in glass measure. Beat remaining cup (2 sticks) butter, remaining 1/2 teaspoon vanilla extract and 1/8 teaspoon salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Brush coffee glaze over cake layers. Spread mocha buttercream frosting between layers and over top and sides of cake.