• Espresso - Combine milk and cooled espresso in a measuring cup. Set aside.
  ½ cup Espresso, ¾ cup Whole milk
• Oven and Pans - Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans or two 9-inch (23 cm) round cake pan with parchment paper.
• Dry ingredients - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2 ¾ cups All-Purpose flour, 2½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
• Wet ingredients - In a large mixing bowl, beat butter and sugar together until pale and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  1 cup Butter, 2 cups Granulated sugar, 4 large Eggs, 1 tbsp Vanilla extract
• Combine - Add the dry ingredients to the butter mixture in three additions, alternating with the milk-espresso mixture, beginning and ending with dry ingredients. Mix until just combined (do not overmix)
• Bake - Divide batter evenly among the prepared cake pans. Smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
• Ganache - Heat heavy cream in a saucepan over medium heat until it simmer (do not boil). Pour hot cream over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Add butter, vanilla extract, and salt, stirring until fully incorporated.
  12 oz Chocolate, 1½ cup Whipping cream, 1 tbsp Vanilla extract, 2 tbsp Soft butter, 2 tbsp Espresso
• Whipped ganache frosting - Let the ganache cool at room temperature until thickened but still soft (about 45-60 minutes). Once cooled, whip the ganache with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
• Vanilla buttercream filling (optional) - Cream the butter and whipped cream for 2 minutes. Add the Vanilla, followed by the powdered sugar, and combine well. ontinue to whip until light and fluffy.
  4 oz Unsalted butter, 2 cups Powdered sugar, 2 tbsp Whipping cream, 1 tsp Vanilla extract

Decorate

• Stack - Place the first cake layer on a serving plate. Spread a layer of filling/frosting on top. Repeat with the second and third cake layers, spreading the filling/frosting between each layer.
  ¼ cup Simple syrup
• Frost - Cover the entire cake with the remaining whipped ganache, and create a rustic buttercream look by simply swirling the spatula up and down the side of the cake. Pipe any remaining ganache on the top of the cake with a piping bag. Top with chocolate-coated coffee beans
  8 Chocolate coated coffee beans
• Rest - Chill the cake for at least 30 minutes before serving to set the frosting. Bring the cake to room temperature before serving for the best texture.