In a large bowl, whisk cocoa powder and espresso together.
Using a small saucepan, bring 1 cup of whipping cream to a boil.
Slowly pour cream over the cocoa/espresso mixture whisking until dissolved completely.
Add remaining whipping cream and sugar to cocoa mixture, stir until dissolved.
Place in fridge for approximately 2 hours until chilled.
Once chilled, add mascarpone to cocoa/espresso mixture.
Beat on low speed until smooth then increase to medium high speed and beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (DO NOT over beat otherwise the mixture will curdle).
Before adding frosting, use a pastry brush and brush off any crumbs on the top and sides of each cake layer.
Place first cake layer, top side up, and add a thin layer of frosting to start. Add more frosting and once desired thickness is obtained, add the second cake layer, top side up again.
Continue to frost cake and top with chocolate curls, optional.