In a medium saucepan over low heat, combine heavy cream and powdered sugar, stirring gently until the sugar dissolves—this should take about 5 minutes. Remove from heat and pour over chopped chocolate, whisking until smooth and glossy. Refrigerate for at least 1 hour to set.

In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, dark brown sugar, baking soda, and salt until well combined. In a separate bowl, mix eggs, milk, oil, vanilla, and hot coffee; gradually blend into dry ingredients until just combined.

Preheat oven to 350°F (175°C) and grease two 9-inch cake pans, lining with parchment paper. Divide batter between pans, smoothing tops. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire rack.

While the cakes cool, prepare the coffee soak by whisking together hot coffee and granulated sugar in a small bowl until dissolved. Let cool slightly.

Once cool, level the cake layers using a serrated knife and slice each layer in half to create four layers. Brush each layer with coffee soak, allowing it to absorb. Frost the top of each layer before stacking.

Apply a thin layer of chilled frosting over the entire cake to trap crumbs. Smooth it out and refrigerate for 20–30 minutes to set.

Retrieve cake from fridge and apply a final layer of frosting, creating a smooth finish with desired patterns. Your Chocolate Espresso Cake is now ready to serve!