Preheat oven to 325 degrees F. Prepare a large bundt pan by greasing and flouring, set aside.
In a large mixing bowl, cream together butter with brown sugar and white sugar until light and fluffy about 3 minutes. Add the eggs, one at a time with the vanilla and molasses. Mix until well combined.
Combine the dry ingredients; flour, baking powder, baking soda, spices and salt.
Alternate the dry ingredients with the espresso and olive oil by slowly adding them into the wet mixture. Mix until all the ingredients are just incorporated ensuring not to overmix. Transfer into the prepared bundt pan, smooth out using a rubber spatula and remove any bubbles or air pockets in the pan.
Bake for 40-50 minutes until a toothpick is inserted and comes out clean. Let the cake cool completely in the pan before removing.
Frosting: Melt butter in a small saucepan until browned. It should foam and create some bubbles and begin to turn an amber colour. Once the butter smells nutty and changes colour it's browned and can be removed from the heat. Let cool before mixing with the over ingredients. Combine together the butter, cream cheese, sugar, cinnamon and vanilla. Mix until well combined and the mixture turns to frosting. If the mixture is too thick you can thin with a bit of milk.
When the cake is cool, drizzle the frosting overtop and serve.