Preheat oven to 300°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.

In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.

Add eggs, milk, vegetable oil, Kahlua, and vanilla extract to the dry ingredients; mix well.

Stir in hot coffee and remaining Kahlua; batter will be thin.

Divide batter among pans and bake for 32-35 minutes, until a toothpick comes out clean.

Cool the cakes completely on wire racks.

Make frosting: Heat Kahlua to boiling, then add espresso powder and stir.

Beat butter and shortening until smooth. Gradually add powdered sugar and Kahlua mixture, beating until smooth and fluffy.

Assemble the cake: level the cakes if needed, layer with frosting, and cover the outside with remaining frosting.

Decorate with sprinkles around the sides and top edges. Slice and serve.