Bake the chocolate cake according to the package directions.

Transfer the cake to a wire rack and let it cool completely.

Use the handle of a wooden spoon to poke 25 holes, making 5 rows of 5, in the top of the cake.

In a medium bowl, whisk 2 tablespoons of the espresso powder, the sweetened condensed milk, the pudding mix, ½ cup of the heavy cream, and ½ cup of the Irish cream liqueur until the mixture is combined.

Let the pudding mixture rest until it has set, about 5 minutes.

In a small bowl, stir the remaining Irish cream liqueur and the remaining espresso powder together until the powder dissolves.

In a large bowl, use an electric mixer on medium speed to whip the remaining heavy cream and the confectioners' sugar together until stiff peaks form, about 3 minutes.

Add the espresso mixture to the whipped cream mixture and whip until it is just incorporated.

Use a spatula to evenly spread the pudding mixture over the top of the cooled cake, ensuring the holes get filled completely.

Use another spatula to evenly spread the whipped cream mixture over the pudding mixture.

Chill the cake for at least 1 hour or up to overnight.

About 30 minutes before serving, in a small microwave-safe bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each, until it is soft.

Let the melted chocolate cool slightly and then drizzle it over the top of the cake.

Sprinkle the top of the cake with the chocolate-covered espresso beans.

Use a sharp knife to cut the cake.

Serve cold.