For the cake:

1. Preheat your oven to 350 degrees, In a small bowl, whisk together the coffee and cocoa powder and set aside. In a separate large bowl, whisk together the heavy cream, vegetable oil, eggs and vanilla extract until smooth. Whisk in the coffee and cocoa mixture.
2. Add in the flour, sugar, baking powder, baking soda and salt and whisk until smooth and there are no clumps. Grease three 8-inch cake pans and line the bottoms with parchment paper. Evenly pour the cake batter in between the three pans.
3. Bake for 40 minutes or until a toothpick inserted into the middle comes out clean. Let the cakes cool for about 10 minutes in the pans before turning them out onto a cooling rack to cool completely. Make sure the cakes are cooled completely before frosting.

For the frosting:

1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one cup of powdered sugar at a time until completely combined.
2. Add the vanilla extract and melted chocolate into the cream cheese frosting and mix until smooth and combined.

To assemble:

1. After the cakes are cooled completely and the frosting is made, assemble the 3 cake layers. If the cakes have any lop-sided tops or bubbles, gently use a sharp knife to make the top of the cakes flat and even.
2. Place the first cake layer on the desired serving plate, frost the top with about 1/2 inch thick layer of frosting (you can do less if desired), top with the next cake layer and repeat. After the third cake layer has been assembled, frost the top and sides of the assembled cake. You can either go with a more “naked” look on the cake as I did in the photos (where the sides of the cake layers are showing through the frosting), or you can fully frost the entire cake with decorative swoops. Either way, it will be delicious!