For the Espresso Chocolate Cake Mix: In a 1 QT Mixing Bowl, combine the hot milk and espresso powder. Mix well until the espresso powder is dissolved, then let the mixture cool.
In a 3 QT Mixing Bowl, combine the chocolate cake mix, oil eggs, and the cooled milk mixture. Mix until well combined, then set aside.
Grease the Royal Prestige® MultiPan with baking oil spray and pour in the cake mixture, spreading it evenly.
Cover with the lid, ensuring the Whistle Knob is closed. Bake on low heat for 25 minutes, or until the cake is done.
Remove from heat and let sit for 5 minutes.
Carefully flip the MultiPan onto a cutting board to release the cake.
Allow the cake to cool completely. Wrap it to prevent drying out and set aside.
Repeat the process to make a second cake for the top layer.
For the Espresso Buttercream: In a 5 QT Mixing Bowl, whip the softened butter until pale and creamy.
Gradually add the sweetened condensed milk, mixing until well combined.
Mix in the vanilla extract, salt, and dissolved espresso powder.
Continue to whip for another minute or until the frosting is smooth and stiff enough to pipe. Avoid over-whipping to prevent graininess. Use immediately.
Spread an even layer of the espresso buttercream on top of one of the cakes.
Place the second cake on top.
Frost the top of the cake evenly with the remaining buttercream.
Refrigerate the cake until ready to decorate.
For the Chocolate Decorations: Place the chocolate into the MultiPan and turn the heat to low.
Allow the chocolate to melt slowly, stirring to prevent burning and sticking.
Continue mixing until the chocolate is fully melted and reaches a temperature of 105 °F.
Carefully transfer the tempered chocolate into a piping bag and set aside.
Clean the MultiPan.
Place the Strainer inside the MultiPan and fill it with water and ice to create an ice bath.
Pipe the melted chocolate into the cold water to create various designs.
Leave the chocolate in the ice bath until it hardens completely.
Once set, lift the Strain by the handles to remove the chocolate decorations from the ice bath.
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