In the top of a double boiler, over hot, not boiling, water, melt the chocolate with the coffee and brown sugar, cool and add liqueur.
With an electric mixer, combine the butter and granulated sugar, beating until light. Beat in eggs, then the chocolate mixture. Add dry ingredients to batter gradually, alternating with milk, until batter is smooth.
Pour batter into cake pans and bake on middle rack for 15-20 minutes, until a toothpick comes out clean.
Remove from oven and cool before removing from pans.
Spread your favorite chocolate icing and perhaps garnish with chocolate covered coffee beans.