In a large mixing bowl, add eggs, oil, milk, vanilla extract and mix until smooth.
Add flour, cocoa powder, sugar, cinnamon powder, salt, baking powder, baking soda and mix until partially combined.
Stir in hot brewed coffee until batter is smooth and creamy. Batter will be very thin and that's normal.
Pour batter in two round cake pans (Dimensions: 9x2) that are lined with parchment paper and greased along the sides.
Bake at 350 degrees F for about 35 minutes or until an inserted toothpick in the center comes out clean.
Allow the cakes to cool down fully.
While they are cooling, prepare chocolate icing.
Remove parchment paper from bottom of each cake.
Place one cake on a cake stand and spread icing on top.
Then, place the other cake on top of the icing and press gently to secure it together.
Ice the whole cake.
Use the back of a spoon or spatula to create a rustic design.
Toss mini chocolate chips and sprinkles on top.