I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper. In a large bowl, I whisk together 1½ cups flour, ¾ cup cocoa powder, 1½ cups sugar, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp cinnamon. In another bowl, I mix ¾ cup milk, 2 eggs, ⅓ cup oil, and 1 tsp vanilla until smooth. I slowly add the wet ingredients to the dry, then pour in ¾ cup hot espresso, stirring until the batter is glossy. I divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean. I cool the cakes in the pans for 10 minutes, then transfer to racks to cool completely.

In a medium bowl, I beat 8 oz cream cheese and ½ cup butter until smooth. I gradually add 2 cups powdered sugar, then mix in 2 tbsp cooled espresso and 1 tsp vanilla. I chill the filling for 15 minutes to firm up.

I beat 1 cup softened butter until fluffy, then gradually add 3 cups powdered sugar and ¼ cup cocoa powder, mixing until smooth. I add 2 tbsp heavy cream and 2 tbsp cooled espresso, whipping until soft peaks form. If too thick, I add a splash of cream.

I place one cake layer on a plate and spread the chilled espresso cream filling evenly over it, pushing it to the edges. I top with the second cake layer, pressing gently to set. I frost the top and sides with mocha buttercream, creating swirls with a spoon or smoothing with a warm spatula.

I dust the top with cocoa powder and add chocolate curls for a polished look. I let the cake sit at room temperature for 20–30 minutes before slicing to enhance the flavors.