Combine first 6 ingredients in large bowl. Whisk eggs in medium bowl with blended. Stir in coffee, buttermilk and oil. Add to dry ingredients; mix well. (Batter will be thin.) Pour into 9-inch springform pan sprayed with cooking spray.
Bake 45 to 55 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake. Cake will be slightly puffed in center and spring back when touched lightly in center with finger.) Run knife around rim of pan to loosen cake; cool before removing rim.
Beat margarine in small bowl with mixer until creamy. Add melted chocolate; mix well. Gradually beat in powdered sugar. Add whipping cream, 1 Tbsp. at a time, beating constantly until frosting is light and fluffy. Spread onto top and side of cake. Decorate with chocolate coins.
A serving of this sweet treat goes a long way on chocolate flavor.
Substitute plain yogurt for the buttermilk.
Cake can be baked ahead of time. Cool completely but do not frost. Wrap tightly and freeze up to 3 months. When ready to serve, let stand at room temperature several hours or until thawed. Prepare frosting as directed; spread onto top and side of cake. Decorate with coins before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 1.5g
Total Carbohydrates 67g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.