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Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, cocoa powder, and baking soda, set aside.
In a mixing bowl, combine the butter with the sugars, and once they are combined.
Mix in the eggs, and vanilla.
Slowly add in the dry ingredients, scraping the bowl to be sure you have all ingredients combined.
Pour in the brewed espresso or coffee and mix to combine it with cake batter.
Evenly divide the cake batter, and pour into two, lightly sprayed, 8 inch cake pans. Gently tap on the counter to make sure all air bubbles are settled.
Bake for 25-30 minutes, until the cake springs back to the touch. Remove from the oven and let them cool on the rack before frosting.
In a large bowl, or stand mixer, mix the butter with the cocoa powder, sugar, milk, and vanilla. Use the whisk attachment or electric mixer’s beaters to whip the frosting until it’s smooth and creamy.
Layer one cake on a cake stand or turntable and add ¾ to 1 cup frosting and frost. Add the second layer and frost the top and sides of the cake until covered.
Garnish cake with chocolate covered espresso beans or chocolate chunks, chopped into smaller pieces.