For the Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper.
2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl and whisk until well blended..
3. Add the eggs, milk, oil, and vanilla extract. Mix using a hand mixer or whisk until the batter is smooth.
4. Slowly pour in the cooled espresso, mixing until fully combined. The batter will be thin—this is normal.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, 1 cup at a time, beating until well combined.
3. Mix in the vanilla extract. Adjust consistency with more powdered sugar if needed.

To Assemble

1. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
2. Place the second layer on top and frost the top and sides of the cake.
3. Decorate as desired—perhaps with a retro theme or Amy Winehouse-inspired designs!