Heat your oven to 350°F.

In a small bowl, mix together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt until combined. Set aside.

In a larger bowl, whisk the vegetable oil, eggs, milk, and vanilla extract.

Brew fresh espresso or coffee and add it while still hot. Slowly pour the espresso into the egg mixture while whisking constantly, letting the eggs warm up gradually to avoid scrambling.

Gently fold the dry ingredients into the wet mixture until just combined; the batter will be thin.

Lightly spray each cake pan with oil-based cooking spray.

Divide the batter evenly, pouring about ⅓ into each pan (they will only be about half full).

Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Place a cooling rack over each pan and carefully flip them over, allowing the cakes to release smoothly.

Let the cakes cool completely before trimming.

Once cooled, use a sharp bread knife to level the tops of the cakes.

Wrap each layer tightly in plastic wrap and freeze overnight, or for at least 30 minutes.

In a large bowl, using a handheld or stand mixer with a paddle attachment, cream the softened butter and powdered sugar until smooth.

Add the cocoa powder, espresso powder, and salt, mixing until fully blended.

Slowly pour in the cream and mix until combined.

Beat the frosting on high for 4-5 minutes until it becomes light and fluffy.

Take the cake layers out of the freezer. Place the bottom layer on your cake stand and spread about ¼ of the chocolate buttercream evenly on top.

Add the next layer and repeat the process. For the final layer, place it upside down to ensure a smooth, even top.

Spread a thin layer of buttercream over the top and sides of the cake, then freeze for about 20 minutes.

This crumb coat will help the remaining buttercream go on smoothly.

After chilling, apply the rest of the buttercream to the top and sides of the cake. No need to worry about perfection—the chocolate ganache will cover the top!

Freeze the cake again for 20 minutes before pouring the ganache. This step ensures the ganache sets while creating perfect drips!

Finely chop the dark chocolate and place it in a large bowl.

Heat the heavy cream in a microwave-safe bowl for 1-2 minutes, or until hot but not boiling.

Pour the hot cream over the chopped chocolate and let it sit for about two minutes.

Gently stir with a spatula until the chocolate melts and the ganache is smooth and fully combined.

The ganache should have a smooth, pourable texture.

Take the cake out of the freezer and pour the ganache over the top. Use an offset spatula to carefully push some chocolate over the edges for a drip effect.

Return the cake to the freezer for 10-15 minutes to allow the ganache to set.

Keep the cake stored in the fridge until it's time to serve.