• Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
• In a small bowl, whisk together the espresso and the warm water until combined
• Using your standing mixer, whisk together the flour, sugar, cocoa
• powder, baking soda, baking powder and salt until combined
• Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined
• Divide the batter between the 3 pans
• Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
• Allow cakes to cool for 20 minutes

Frosting Directions

• Using a standing mixer, cream together the butter, vanilla, powdered sugar, Bailey’s and heavy whipping cream until combined and creamy and stiff with peaks
• Scoop 1 C of frosting into the piping bag

Frosting Cake Directions

• Place 1 layer of cake onto the cake board
• Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
• Place another layer of cake on top and spread more frosting
• Place the last layer on top and frost the remaining cake with remaining frosting
• Coat the bottom sides of the cake in the mini chocolate chips

Chocolate Ganache Directions

• Using a small pot, heat up the heavy whipping cream until steaming
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour ganache into the squeeze bottle
• Pipe dollops of ganache over the edge of the cake
• Pipe dollops of frosting onto the top of the cake
• Sprinkle some mini chocolate chips all over the top of the cake
• Cut and serve and enjoy