Eggs must be at room temperature. In a large bowl mix together the sugar, flour, cocoa, baking powder, baking soda, salt and stir with a wire whisk. In another large bowl, beat again with a wire whisk eggs, coffee (water), the milk, the oil and vanilla. Add the liquid ingredients to the dry, stirring until smooth mixture. Then pour half of it into a greased or covered with baking paper round baking dish (about 23 cm) and bake at 180C degrees in preheated oven for about 30 minutes, check with a stick readiness of the base. Similarly bake the second part of the mixture to have a second base. The whole mixture can be baked at once and cool completely divided into two equal parts with thread. For the preparation of the chocolate glaze: melting broken pieces of chocolate in a water bath after which let it cool down. With mixer Stir the butter for about 1 minute until smooth mixture. Adding the sifted powdered sugar and vanilla, stirring gently with a spatula and then with mixer until a light and fluffy. Add the chocolate and stir on low first, then gradually increasing speed until a smooth and shiny glaze. spread with one part of the chocolate icing one base, then put the top of the second and spreads to the rest of the icing, as nice cover the entire cake. decorate using your imagination! I personally used the cream for decoration on the cake. * No problem using it in a large round pan - for example, 28 cm - just gets cake with a larger diameter. * The mixture of the bases is more liquid, can not be obtained dough so that it can take, depending on the oven longer for roasting. * If your pan is the pendulum bottom better before putting it in the oven first place in her baking paper, because in the beginning because of the fluidity of the mixture threatens to flow slightly and to , paint oven.