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Preheat oven to 350 degrees F.
In a large bowl, whisk together the eggs, sugar, salt, sour cream, and canola oil.
Add in the flour, cocoa powder, and baking soda, then whisk to combine.
In a cup, stir the espresso powder into the hot water.
Pour the espresso into the cake batter and whisk gently until just combined.
Pour the batter into a 8”x11” pan and bake for 30-35 minutes.
When cooled, remove the cake from the pan, and cut into three layers.
Frosting: With a hand mixer, whip the softened butter, powdered sugar, cream cheese, and cocoa powder until light and fluffy.
Spread half of the frosting between each layer of cake, leaving the top without frosting.
Cornflake topping: In a microwave safe bowl, fully melt the milk and dark chocolate in 20 second intervals to prevent overheating and seizing.
Add in the cornflakes and stir to completely coat the flakes.
Pour the mixture on top of the cake and press slightly.
Serve while the chocolate is still melty, then store leftovers in an air-tight container at room temperature for no more than 3 days, or in the fridge for up to 6 days.