4 ounces good-quality bittersweet chocolate chips
1/2 cup Dutch-process cocoa powder
1 teaspoon ground (instant) espresso powder
1 1/4 cups boiling water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
10 tablespoons unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
3 large eggs, at room temperature
1/2 cup whole buttermilk
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1 cup good-quality bittersweet chocolate chips
1 tablespoon ground (instant) espresso powder
1 (14-ounce) can sweetened condensed milk
1 tablespoon coffee-flavored liqueur, such as Kahlua
2 cups heavy whipping cream
1 cup (6 ounces) good-quality bittersweet chocolate chips, divided
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon table salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 1/2 cups chilled heavy cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur, such as Kahlua
Chocolate-covered espresso beans, for serving
This cake can be made up to three days in advance; store in an airtight container at room temperature. Or to freeze, wrap tightly in plastic wrap, then aluminum foil, for up to 1 month. Defrost at room temperature before unwrapping.
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