Recipe Station

Here's everything you need for this sinfully good cake. Give yourself plenty of time so you can take your time and get everything just the way you want it.

Let's Get Started…

Ingredients To Gather:

For The Cake 

• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup hot water
• 1/2 cup unsweetened cocoa
• 1 teaspoon instant coffee
• 1 teaspoon salt
• 2 1/2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 1 tablespoon vanilla extract
• Kahlua Whipped Cream
• 2 cups heavy cream, cold
• 1/2 cup confectioners sugar
• 2 tablespoons Bailey Irish Cream liqueur
• 2 tablespoons Kahlua liqueur
• 1/2 teaspoon cornstarch
• 6 ounces dark chocolate chips (3/4 cup)
• 1/2 cup heavy cream, room temperature
• 1 cup chopped chocolate sandwich cookies (Oreos)

Directions To Follow:

Cake
Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.

Now you're ready to make the Kahlua whipped cream. For this you'll need a stand mixer. Take a clean stand mixer bowl and whisk attachment and place it in the refrigerator for 15 minutes. Then, remove and whip the cream on high until it forms soft peaks. Switch to low speed and gradually add the confectioners' sugar, Irish Cream, Kahlua, and cornstarch. Once all of these ingredients are combined, switch the mixer to high and whip, again until you see soft peaks. When it's done, place in the fridge until you're ready to use it.

Next you'll make the ganache. Start by putting chocolate chips and heavy cream in a microwave-safe bowl and microwaving on high for 15 minutes at a time, using a fork to whisk it in between. It's done when it melts into a sauce that's shiny and smooth. This usually takes 45 seconds total. Place it in the refrigerator for 15 minutes to cool.

Now you're ready to assemble the cake. Everything should be cooled before you start. Place on layer of cake on a platter, and spread 1/3 of the whipped cream on top. Take 1/3 of the ganache and drizzle it on top of the cream. Sprinkle 1/3 of the chopped cookies on top of that, and then add another layer of cake and repeat the process until you have three layers.

Finished!

You can store this cake in the refrigerator until you're ready to serve it, which is good because making each of the components and assembling the entire thing takes a bit of time and is the kind of thing you might want to do in advance. Trust us, though, when we say it's well worth the effort!

Article & Photo Source: I Am Baker