Preheat oven to 325 degrees F.
Coat two 8 x 2 inch cake pans with non-stick spray, line bottoms with parchment paper and spray paper with non-stick spray. Set aside.
In a mixer fitted with the wire whisk attachment, beat the eggs at medium speed until fluffy and light yellow, add the brown sugar and beat until combined. Add remaining ingredients: melted butter, cocoa, coffee granules, espresso, vanilla extract, salt, and flour.
Stop and scrape the sides of the bowl with a spatula and continue mixing on medium speed until all combined.
Add the red gel food coloring, as much as needed to get the shade of red you like. Mix until combined.
Pour the batter into the prepared pans and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cakes, it should come out clean. I find that 40 minutes in my oven for this recipe is perfect timing.
When done, remove from oven and place the pans on a cooling rack. Cool in the pan for 10 minutes, after that invert the cakes onto the cooling rack.
Once cooled the cakes can be frosted.