In a large bowl, combine dry cake mix and espresso powder.
Add remaining ingredients and whisk for 2-3 minutes, until batter is combined and uniform. Be careful not to over mix.
Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
Mocha Death Drizzle
Combine all ingredients in a small bowl and whisk until combined.
Using a fork, poke holes all along the top of the cooled cake; the more holes, the easier the cake will soak the drizzle.
Pour the drizzle evenly across the cake, then refrigerate for 1-2 hours to let liquid absorb.
Mocha Whipped Cream
In the refrigerator, dissolve the coffee grounds and cocoa powder in the heavy cream for 30-45 minutes.
In the well-chilled bowl of a stand mixer fitted with a whisk attachment (or metal bowl and hand mixer), whip coffee/cream until soft peaks form. Beat in vanilla and powdered sugar until medium to stiff peaks form.
Spread over the top of the cake, garnish, and enjoy for up to 5 days! Refrigerate any leftovers under plastic wrap.