Chocolate Espresso Sponge Cake Recipe

Espresso Buttercream:

Preheat oven, Grease and lightly flour two baking pans.

In a saucepan melt butter and chocolate over low heat,
stirring often; set aside.

In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasionally, about 10 minutes or till lukewarm.

Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high speed about 15 minutes or till nearly tripled in volume.

Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake until a wooden toothpick inserted near the center comes out
clean. Cool 10 minutes on wire racks. Remove from pans; cool completely.

Prepare Espresso Buttercream. Fill and frost cake with
Espresso Buttercream. Pipe buttercream around the edge of cake.