Cake Directions

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

Baileys Frosting Directions:

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

Directions to build the cake

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

Chocolate ganache directions

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