Preheat oven to 350°F.

Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

CAKE:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and blend together on medium speed until well combined. Reduce speed and punctiliously add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and permit to cool for 10 minutes.

Frost cake with Chocolate Frosting.

CHOCOLATE FROSTING:
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by a couple of tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for a couple of minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and mix well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and doesn’t hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.