Step 1

Preheat oven to 320˚F. Combine chocolate and butter in microwave-safe bowl. Microwave for 30 seconds at a time, stirring between each interval until melted. Do not overheat.

Step 2

Use and electric blender to combine melted chocolate with sugar, vanilla, and Kahlua. Beat until sugar begins to dissolve. Mix in eggs fully, then add flour, baking powder, and salt. When uniform in color pour batter into greased and lined 9”x13” pan.

Step 3

Bake for 30-35 minutes on until knife inserted in center comes out clean. Allow to cool for 30 minutes. Then refrigerate for 2 hours before frosting.

Step 4

Whisk together Kahlua, instant coffee, and vanilla in large bowl until coffee is dissolved. Beat in remaining ingredients using electric mixer. Add 1 teaspoon more Kahlua at a time if too dry or 1/4 cup powdered sugar if too wet. Spread over cooled cake immediately and level with back of spoon or offset spatula.

Step 5

Garnish with shaved chocolate if desired. Cut into squares to serve.