First, set your oven to 350°F (175°C). Prepare two 9×13 inch cake pans by either greasing and flouring them or lining them with parchment paper so the cakes don’t stick.

In a big bowl, combine the sugar, espresso powder, and brewed coffee. Stir until the espresso powder completely dissolves into the liquid.

Next, add the vegetable oil, vinegar, and vanilla extract to the coffee mixture. Mix everything well so it’s fully blended.

In another bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps get rid of lumps and makes sure the dry ingredients are evenly combined.

Slowly add the dry ingredients into the wet mixture. Stir gently but thoroughly until the batter is smooth. Be careful not to overmix because that can make the cake tough.

Pour the batter evenly into your prepared pans. Put them in the oven and bake for about 35 to 40 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.

While the cakes are baking, start making the espresso fudge frosting. Put the chopped semi-sweet and dark chocolate, sugar, cocoa powder, butter, and espresso powder in a saucepan over low heat. Keep stirring constantly until everything melts together into a smooth mixture.

Then slowly pour in the heavy cream while stirring. Take the pan off the heat and mix in the vanilla extract and a pinch of salt.

Let the frosting cool until it thickens enough to spread easily on the cake. Once the cakes are completely cool, frost them with the espresso fudge frosting and enjoy!