In a large mixing bowl, combine heavy cream, dark and semi-sweet chocolate, and sugar. Heat the heavy cream over low heat until the sugar dissolves and the cream is steaming. Pour this mixture over the chocolate and whisk until completely smooth. Refrigerate for about an hour until it thickens to a spreadable consistency; this will be your luscious frosting for the Chocolate Espresso Cake.

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a separate large bowl, whisk together cake flour, unsweetened cocoa powder, baking soda, salt, and both sugars until well combined. In another bowl, mix the oil, eggs, hot coffee, and instant coffee granules. Pour the wet ingredients into the dry mixture, stirring until just combined. The batter will be smooth and slightly runny.

Carefully divide the cake batter between the prepared pans, spreading it evenly with a spatula. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

Whisk together 1 cup of brewed coffee with a tablespoon of sugar in a bowl. Allow the mixture to cool slightly while your cake layers finish cooling.

Once the cakes are completely cooled, level the tops with a serrated knife and slice each layer in half horizontally to create four layers. Place the first layer on a serving platter and brush generously with the coffee soak. Spread a layer of frosting on top and repeat with the next two layers. Stack the layers neatly.

Apply a thin layer of frosting all around the outer surface of the cake to seal in any crumbs. Chill the cake in the refrigerator for about 20 minutes until the frosting firms up for easy spreading.

Take the cake out and apply a thicker layer of the prepared chocolate espresso frosting evenly over the top and sides of the cake. Use a spatula for a neat finish. You can add decorative swirls or chocolate shavings on top for an elegant touch.