Espresso and Lime

0 Preheat your oven to 350 degrees 
1 In a large bowl, whisk together 1 1/4 cups of all purpose flour, 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1 teaspoon of espresso powder, 1/4 teaspoon of salt and 1/3 cup of unsweetened natural cocoa powder and set aside
2 In a separate bowl, cream together 1/2 cup of melted butter with 3/4 cup of granulated sugar until creamy using an electric hand mixer or stiff whisk
3 Add 2 large eggs, 2 teaspoons of vanilla extract and 3/4 cup of buttermilk and mix until light and fluffy 
4  Add the flour mixture and mix until just combined 
5 Transfer the cake batter into a prepared 9x5 loaf pan
6 Bake the cake in a 350 degree oven for 45-50 minutes or until a toothpick comes out of the center of the cake clean
7 Once baked, transfer the loaf pan onto a cooling rack for 15 minutes before carefully transferring the cake out of the loaf pan and directly onto the cooling rack 
8 While the cake is cooling, beat 3 tablespoons of room temperature butter, 3/4 cup of sifted confectioners sugar, 3 tablespoons of sifted unsweetened natural cocoa powder and 1/4 teaspoon of vanilla extract together in a medium bowl
9 Add 1-2 tablespoons of whole milk to achieve your desired texture 
10 Once the cake has cooled, top with frosting and garnish with mini chocolate chips or chocolate sprinkles 
11 Store leftovers in an airtight container