Directions

1. Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan. Line with parchment paper, then ease and flour.
2. Beat the butter and sugar with an electric mixer on medium speed for about 5 minutes, until fluffy. Add the vanilla and the eggs one at a time, until batter is smooth.
3. Sift the flour, baking soda, and salt together in a medium bowl. In an another bowl whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk till smooth. With the mixture on low speed add the flour and chocolate mixer, alternate in thirds, starting and ending with flour.  Mix thoroughly.
4. Pour into cake pan, smooth top and bake in oven for about 30 minutes.

Mocha Frosting 

1. place the chocolate, butter, and espresso powder in a bowl. Heat the cream to a simmer and pour over the chocolate mixture. Stir until the chocolate is melted. Stir in the Khalua and vanilla.
2. Cover with plastic wrap and place in the refrigerator for 30 minutes.
3. Beat the frosting with a hand held electric mixer over high speed for no more than 15 to 20 seconds or it will curdle. Spread evenly over cake.