Brush the top of each layer of cake with the espresso.
Place one layer of cake onto your cake stand and spread about ¾ cup frosting over the cake, making sure to spread it all the way to the edges.
Repeat with the next layer-- place the espresso side up, top with ¾ cup frosting, and then place the final layer of cake espresso side down. This will ensure that you have a smooth and even top to your cake.
Add a few spoonfuls of frosting to the top of the cake and spread it evenly over the top and down the sides with an offset spatula.
Add any remaining frosting to a piping bag and decorate the top of the cake, if desired.
Add the cocoa powder to a sifter and cover the top of the cake in a generous layer of cocoa.
Store the cake covered in the fridge until ready to serve. Slice and enjoy.
Keep the cake covered in the fridge for up to three days.