For the cake I used this recipe for Bon Appétit's Coffee-Chocolate Layer Cake. The coffee flavor was very subtle - instead of tasting like a mocha cake, it was more of a grown-up, interesting chocolate flavor. I didn't have the time or patience to make a Swiss Meringue buttercream, so instead I made this Basic Vanilla Buttercream by Billy's Bakery via Martha Stewart. Warning: it is VERY sweet. But paired with the rich chocolate the whole cake was nicely balanced.