Preheat oven to 350 F (176 C) and prepare two 8 inch round cake pans.
In a large bowl, hand whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Using stand mixer fitted with paddle attachment on medium speed, mix together coffee, melted butter, cocoa, and espresso powder until smooth.
Add dark brown sugar and mix until incorporated. Scrape bottom and sides of bowl as needed.
Next spoon in flour mixture, alternating with milk, continuing on medium speed.
Add in eggs one at a time until batter is smooth.
Transfer cake batter into pans, dividing evenly.
Place pans on the middle to lowest rack and bake for 30-35 minutes until toothpick inserted into the center comes out clean or with crumbs.
Set pans on cooling rack to cool completely.
Remove layers from pan and wrap in plastic wrap, set in freezer for 10-15 minutes to firm slightly before icing. (this helps prevent tearing of cake layers during assembly)