Preheat the oven to 350° F.

Grease and lightly flour 2 (9-inch) round cake dishes.

In a bowl whisk together the flour, salt and baking powder.

In a small pot heat the milk and butter, remove from the heat and set aside.

In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes more. Reduce the speed to low. Add the flour mixture, butter mixture, coffee and vanilla extract and mix for 1 more minute.

Pour the batter into two baking dishes and bake for 20 to 25 minutes or until a toothpick stuck in the middle comes out clean. Cool cakes in pans for 10 min. Invert cakes onto wire racks, gently remove pans. Cool the cakes completely.

In a large bowl the heavy cream, powdered sugar, vanilla, instant coffee and 6 tablespoons of shaved chocolate. Beat until the cream holds soft peaks.

Place one cake layer on a serving plate, spreading ½ of the frosting on top, place the other cake layer on top and spread the top with remaining frosting.

Add the remaining shaved chocolate on top of the cake. Eat immediately or keep frosted cake refrigerated until ready to eat.