Preheat oven to 325°F. Grease two 9x5-inch loaf pans.
Sift flour, cornstarch, salt, and cocoa together.
Chop up chocolate squares and melt in double broiler or low microwave setting, being very careful not to burn the chocolate. Stir in the espresso powder.
In bowl of stand mixer, beat coconut oil with 1/4 cup sugar until fluffy. Add butter and beat well.
Add remaining sugar and vanilla; beat at high speed for 5 minutes.
Lower speed and beat in eggs, one at a time.
Beat in flour mixture, then, beat in the cream. Stir in the melted chocolate mixture.
Pour into pan. Rap pan on counter to release any trapped air.
Bake 40 - 50 minutes (depending on your oven and altitude), or until a toothpick come out clean when inserted in center of cakes.
Cool 15 minutes before removing cake from pan to a wire rack to cool completely.
Serve with chocolate glaze over cut slices.
For the Glaze
Melt chocolate, add vanilla and cream and which until well blended.
