°2 c (400g) granulated sugar.
°2 L eggs, room temperature.
°1 c hot water.
°½ c (59g) unsweetened cocoa.
°1 teaspoon of instant coffee.
°1 teaspoon of kosher salt.
°2 ½ cups (312.5 g) all-purpose flour, sifted.
°2 teaspoons of baking soda.
°1 teaspoon of baking powder.
°1 cup vegetable oil.
°1 c (245 g) buttermilk, room temperature.
°1 tablespoon of vanilla extract.
+KAHLUA WHIPPED CREAM:
°2 cups (476 g) heavy cream, cold.
°½ cup (62.5g) icing sugar.
°2 tsp Bailey Irish Cream liqueur.
°2 tablespoons of Kahlua liqueur.
°½ teaspoon of cornstarch.
°6 oz (¾ c) dark chocolate chips.
°½ cup (119g) heavy cream.
°1 c chocolate sandwich cookies (Oreos).
Preheat oven to 350 degrees F. Prepare 3 9-inch round cake pans with nonstick spray and/or parchment paper. In the bowl of a stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high heat for 2-3 minutes.
Meantime, combine hot water, cocoa powder, instant coffee & salt. With the mixer on the lowest setting, add to the sugar mixture. With the mixer still on low, slowly add the flour, baking soda and baking powder. Let mix to incorporate.
Adding oil, buttermilk & vanilla extract. Scrape sides and bottom of bowl as needed. Do not overmix. Pour the batter evenly into the prepared pans and bake for 22-25 minutes, or until an inserted toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack. Let the cakes cool to room temperature or place them in the refrigerator until ready to assemble.
+KAHLUA WHIPPED CREAM:
Place a clean stand mixer bowl with a whisk attachment in the refrigerator for 15 minutes. Remove the bowl from the refrigerator and place it on the blender. Add cream and whisk over high heat until soft peaks form.
Reduce mixer speed to low and slowly add icing sugar, Irish cream, Kahlua and cornstarch. Once everything is incorporated, return the mixer to high and whip until stiff peaks form. Transfer to refrigerator until ready to assemble.
In a medium microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on High for 15 seconds at a time, whisking with a fork after each interval. Once the chocolate has melted into a smooth, shiny sauce (about 45 seconds total), transfer it to the fridge to chill for 15 minutes.