There's only a scant amount of flour, and I used dark cocoa powder plus a teeny
bit of coffee powder for an intense chocolate taste (you can't taste the coffee at all, it just amplifies the chocolate flavor).
The first batch I tried I used triple the
amount of coffee powder and they were just as dark as brownies and very very potent!
The
addition of coffee powder (which is simply instant coffee crystals that have been pulsed into a powder in the food processor) really brings out the chocolate flavor in both the cake and buttercream.
Whisk in a little cocoa, a tiny
bit of coffee powder «dissolved in a dash of water» (Georgie's words!)