Triple Chocolate Mocha Cake - cooking recipe

Ingredients

1 cup sugar
1 cup light brown sugar, firmly packed
1 3/4 cups flour
1 cup hershey's special dark cocoa, plus extra
hershey's special dark cocoa, for dusting pans
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 large eggs, lightly beaten
1 cup chocolate milk
3 tablespoons hot fudge topping (don't heat, just measure cold)
1/2 cup unsalted butter, melted and cooled slightly
1 tablespoon vanilla
1 cup water, very hot
3 teaspoons instant espresso powder (heaping teaspoons-I use Medaglia D'Oro brand-you could use any brand)

Preparation

Butter 2 8\" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa).
In large bowl mix together well first 8 ingredients with a wire whisk.
Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
Pour evenly into the prepared pans.
Bake in pre-heated oven at 350\u00b0 for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Frost or dust with powdered sugar as desired.