Preheat the oven to 350 degrees. Grease and flour two, 9-inch round layer cake pans.
Cream the butter and the sugar. Add the eggs, one at a time, beating after each addition until smooth. Mix the cocoa, flour and spices; dissolve the baking soda in the coffee, and add the dry ingredients to the creamed mixture alternately with the coffee. Mix well. Add the vanilla. Pour into the prepared cake pans and bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Cool for 10 minutes in the pans and then turn out onto wire racks to cool completely. Frost as desired.
Source: “Homemaker’s Cookbook-Cakes”, The Progressive Farmer, 1971