Whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Beat eggs on medium speed with an electric mixer until frothy. Add sugar and mix well.

Whisk together milk, butter, and vanilla. Add half of milk mixture and half of flour mixture to the egg/sugar mixture. Mix until combined. Repeat with remaining milk mixture and flour mixture.

Preheat doughnut maker according to instructions. (If using a doughnut pan, preheat oven to 350*F and spray doughnut pan with nonstick spray. I didn't make mine this way, but I'd start out baking them for around 10 minutes and check.)

Transfer batter to a piping bag (or Ziploc bag with the corner snipped off) and pipe into doughnut maker. Bake until puffed and done. Let doughnuts cool completely on a wire rack.

**The number of doughnuts this recipe makes will depend on the size of your doughnut pan/doughnut maker. I ended up with *way* more doughnuts than I needed.

Beat cream cheese on medium speed with an electric mixer. Add powdered sugar and Kahlua; mix well.

In another bowl or the bowl of a stand mixer with the whisk attachment, mix whipping cream on medium-high speed until stiff peaks form. Gently fold whipped cream into cream cheese mixture.

Dip doughnuts in cooled coffee until each side is soaked. Cover the bottom of a 9-inch springform pan with coffee-dipped doughnuts, and line the edges of the pan with dry doughnuts.

Spread a layer of cream cheese filling over the doughnuts. Dust generously with cocoa powder. Repeat layers one more time.

Stir espresso powder into the cream and let it dissolve.

In a bowl or the bowl of a stand mixer with the whisk attachment, mix whipping cream on medium-high speed until frothy. Slowly add powdered sugar while mixer is running. Whip until stiff peaks form.

Pipe whipped cream over tiramisu and dust with cocoa powder.

ENJOY!