Preheat oven to 350F. Line cake pan with paper. Spray 6 inch cake pan that is 4 inches tall and deposit 2# batter into pan. Bake until cake springs back lightly when touched. Let cake cool completely and de-pan.
Trim the belly of the cake and cut into three equal sized layers. Mix a bit of coffee extract into the white buttercream and a touch of brown food coloring and place in a piping bag. Pipe buttercream around the edges of the cake round. Fill with chocolate buttercream. Repeat with the next layer, place final cake layer on top. Use the piping bag to place some buttercream around the sides and top of the cake. Crumb coat the cake. Slightly warm the chocolate flat icing then pipe it in a circular motion to cover the top of the cake, ending with going just over the edges to create a drip effect. Let icing set completely. Pipe chocolate buttercream into chocolate coffee cup, pipe a bit of white and fluffy on top. Decorate the cake with prepared coffee cup, chocolate spoon, crispearls, and coffee flavored chocolate coffee beans.