In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.
In a large bowl, mix the flour, sugar, brown sugar, salt, baking powder, and baking soda together.
Add the butter, oil and the vanilla extract, eggs and coffee mixture and beat on medium speed for 2 minutes or until smooth.
Divide the batter evenly between the two greased 8-inch/20cm round pans and bake for about 25-30 minutes, or until a cake tester comes out clean.
Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
For the frosting:
Heat the cream over medium heat and bring to a simmer.
Place the chocolate in a heatproof bowl. Add the simmering cream and leave to sit for 5 minutes or until the chocolate softens enough to whisk and then whisk until smooth and glossy.
Let it stand for about 1 hour, whisking now and again occasionally to keep it from becoming too stiff. Once it reaches your desired consistency, it's ready to use.
Frost the cooled cakes starting with topping one with a half a cup of icing and placing the other on top (bottom side up). Use the remaining frosting to frost the rest of the cake. If the frosting is quite soft once you've iced the cake, you can place it in the refrigerator until its set.
Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients. If you are outside the US, please follow those measurements for the best results.