Take the first layer of cake & place on serving plate
Carefully slice the domed part of the cake off to make a flat layer
Place frosting in a large piping bag fitted with a wide round tip
Pipe frosting in concentric circles over the top of the cake - no need to smooth out
Add next layer on top of the frosting & level off the top the same way you did the first
Continue piping on frosting in between layers & adding more layers & leveling
Once you have assembled all your filled layers - pipe on frosting around the top & sides in thin lines.
Smooth out with an offset spatula - it's okay for this not to be completely covered, it's just the crumb coat
Return cake to the freezer & let freeze overnight
The next day, remove cake from freezer & add another layer of frosting in the same manner you did the crumb coat but making sure you have fully coated the entire cake
Top with chocolate shavings & chocolate covered espresso beans.
Store in the refrigerator but remove several hours before serving so the frosting softens