Step 1

Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans. Line with parchment paper and set aside.

Step 2

In a microwave-safe bowl, stir together 1 cup of water and instant espresso powder. Microwave and bring to a boil for 30-40 seconds, while watching closely to make sure it doesn’t overflow. Set aside to cool.

Step 3

In the bowl of a standing mixer, place sugar, flour, cocoa, baking powder, baking soda, and salt on low speed until combined.

Step 4

Next, add buttermilk, eggs, oil, and vanilla extract. Mix together on medium speed until well combined and smooth (about 2-3 minutes). Stir in cooled espresso and mix until combined. Divide batter evenly into the 3 prepared baking pans.

Step 5

Bake for 30 to 35 minutes at 350°F or until a wooden toothpick inserted into the center comes out clean. Allow cakes to cool for about 10-15 minutes, and then turn them out onto wire cooling racks to cool completely.

Step 6

Once the cakes have cooled, frost them and enjoy!

Step 7

In a large mixing bowl of a standing mixer (or you can use a hand mixer), beat together the softened butter and cream cheese until creamy and fluffy.

Step 8

Add in cocoa and vanilla and beat until combined. Alternate adding in powdered sugar(starting with a cup at a time) and heavy cream, mixing in between each ingredient. If the final consistency is too thick, add more cream. If it’s too thin, add more powdered sugar.

Step 9

To assemble the cake, place the first layer down on the serving plate. Add a smooth, even layer of frosting. Evenly top with 1/4 cup mini chocolate chips. Place the second cake layer on top and coat with another even layer of frosting. Evenly top with the remaining ¼ cup mini chocolate chips. Place the third cake layer on top. Cover the entire cake with an even layer of frosting. Top with mini chocolate chips or add additional decorating if desired.

Step 10

Chill in the refrigerator for one hour for easy slicing. Serve and enjoy!