Prepare two 7" round pans - lightly spray with coconut oil and line each with a parchment rounds and place on a cookie sheet.
Warm the coconut milk and stir in the espresso powder. Set aside.
In a large bowl, sift together the flour, baking powder and salt.
In a separate bowl, lightly whisk together the oil, eggs and vanilla bean paste. Add the brown sugar and continue to whisk until combined and free of any lumps. Add the milk espresso mixture.
Add the flour mixture to the wet ingredients and stir with a whisk until combined.
Use a spatula to fold in chocolate chips.
Divid batter evenly between prepared pans.
Bake on cookie sheet for 30-35 minutes on the middle rack of the oven.
Remove from oven and allow to cool in pan on a on a wire rack for 10 minutes. Turn cakes out onto wire rack and allow to cool completely.
To make whipped cream:
Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes.
Remove from freezer and add whipping cream to the bowl.
Sift the cocoa and confectioner's sugar (and stabilizer, if using) onto the cream and whisk until stiff peaks form.
To assemble:
Level the completely cooked cakes.
Smear a little whipped cream on a cake board and position one layer of cake on the board.
Use a plain tip to pipe whipped cream onto the top of the first layer.
Turn the second layer face-down onto the whipped cream.
Pipe little kisses on the top layer and sprinkle with shaved chocolate.