Chocolate Sheet Cake with Cream Cheese Frosting

Pre-heat the oven to 350°.
Grease & line a 9x13 metal baking sheet pan with parchment paper and set aside.
In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.
2 cup (240g) all purpose flour, ¾ cup (65g) Dutch Process Cocoa powder, 1¼ cup (250g) granulated sugar, ¾ cup (150g) brown sugar, 2 teaspoon espresso powder, 2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
2 large eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, 1 cup Buttermilk
Slowly add the hot coffee until completely mixed together and smooth.
1 cup hot coffee
Pour the batter evenly into prepared pan and bake for about 28-32 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 25 minutes.
Let cool before frosting.

In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat the butter and cream cheese until smooth and light in color, about 2-3 minutes.
½ cup (113g or 1 stick) unsalted butter, 8 oz. Full Fat Block Cream Cheese,
Add the salt, cocoa powder, then powdered sugar ½ cup at a time and beat on low until completely combined. Then increase the speed and beat until smooth and fluffy, for 2-3 minutes.
¼ cup (25g) dutch process cocoa powder, ½ teaspoon salt, 2 cups powdered sugar
OPTIONAL: If the buttercream is too thick, add milk one tablespoon at a time until the buttercream is smooth. Beat an extra 2-3 minutes until it's a fluffy and a smooth consistency.
1-2 tablespoon milk
Frost the cake and enjoy. Keep the cake refrigerated. Let come to room temperature when ready to eat.