Preheat the oven to 350°F (180°C) and position rack to the middle of the oven. Spray a 9”x13” (33cm x 23cm) ovenproof dish with nonstick cooking spray or line with baking paper. In a large bowl, whisk together flour, sugar, Black Cocoa Powder, baking soda, baking powder, and salt until lump-free. Add in the milk, oil, Heilala Vanilla Extract, and eggs to the dry ingredients and mix well. Dissolve the instant coffee into the hot water. Pour the hot coffee mixture over the cake batter and very carefully whisk until smooth and very runny. Pour the batter into the prepared pan and bake for 35 -40 minutes or until a skewer or knife inserted into the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely before frosting if desired.
Easy Chocolate Icing
Mix the butter/margarine and add the Black Cocoa Powder. Mix until smooth and thick. Add the milk and stir together, the mixture will look lumpy but keep stirring until smooth. Mix in the powdered sugar and Heilala Vanilla Extract until soft and spreadable.