Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, two third c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining one third c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 20 cm round cake pans. Bake in a 180ºC preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.)