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
Notes
If you wish to make a non alcohol frosting, I recommend substituting with Irish Cream Coffee Creamer.