Remove butter from fridge. Chop chocolate and place in a double boiler. Melt Chocolate and allow to cool for 30 minutes.
Preheat oven to 350 deg F. Prepare two 9 inch round cake pans with cooking spray with flour and parchment paper and set aside.
Cream butter and add in brown sugar. Beat in mixer until smooth. Add one egg at a time until light and fluffy. Add cooled chocolate, vanilla, baking soda and salt. Alternate adding in the flour and cream and mix until just combined. Remove from mixer and hand stir in water and coffee.
Pour into prepared pans and and bake for 30 minutes.
Cool in pans for 10 minutes, then transfer to a cooling rack. Leave them inverted to help flatten the cakes if they are domed.
Once cakes are cool, wrap in plastic wrap and then place in fridge.