Preheat the oven to 350ºF. Prepare two 8" x 3" round cake pans by generously greasing the pans with butter and lining the bottom of the pans with parchment paper.

In a medium size mixing bowl, add the self rising flour, cocoa powder, and baking powder. Whisk together until fully combined. Set aside.

In a stand mixer, using the paddle attachment, mix the softened butter and sugar together.

With the mixer on low speed, add the eggs, one at a time, mixing well after each addition.

Add the milk and water, mixing on low to medium speed until both are incorporated.

Add the flour mixture and mix together on low speed until just combined.

Gently fold in the espresso morsels.

Pour the batter into the prepared cake pans. Bake for 22-25 minutes, until a toothpick inserted comes out clean.

After 5 minutes, turn the cakes out on onto a wire rack to completely cool before frosting.

Once the cakes have cooled, start the frosting in the stand mixer.

Using the paddle attachment on medium speed, cream together the softened cream cheese and butter. Be sure to scrape down halfway through to prevent any lumps from forming.

Add powdered sugar, instant espresso mixture, vanilla, and salt.

Using whisk attachment on low speed gently whisk until mostly incorporated then increase to high speed until stiff peaks form in frosting.

Frost cooled cakes generously before serving!

Optional: Blitz chocolate covered espresso beans in food processor for textured topping.