Mississippi Mudslide Cake!!!

°2 cups (400 g) granulated sugar.
°2 large eggs, at room temperature.
°1 cup hot water.
°½ cup (59 g) unsweetened cocoa.
°1 teaspoon instant coffee.
°1 teaspoon kosher salt.
°2 1/2 cups (312.5 g) all-purpose flour, sifted.
°2 teaspoons of baking soda.
°1 teaspoon baking powder.
°1 cup vegetable oil.
°1 cup (245 g) of buttermilk, at room temperature.
°1 tablespoon of vanilla.
+Whipped cream:
°2 cups (476 g) cold heavy cream.
°½ cup (62.5 g) confectioners’ sugar.
°Two tablespoons of Bailey’s Irish Cream.
°2 tablespoons of Kahlua liqueur.
°Half a teaspoon of corn starch.
°6 ounces (¾ cup) dark chocolate chips.
°1/2 cup (119 g) heavy cream, at room temperature.
°1 cup of chopped chocolate biscuits (Oreos).
Preheat the oven to 350 degrees Fahrenheit. Line three 9-inch round cake pans with nonstick spray and/or parchment paper. In the bowl of a stand mixer with the whisk attachment, add the granulated sugar and eggs and beat over high heat for 2-3 minutes.
Meanwhile, combine hot water, cocoa powder, instant coffee, and salt. With mixer on low, add to sugar mixture. With mixer still on low, slowly add flour, baking soda, and baking powder. Allow the mixture to incorporate.
Add the oil, buttercream, and vanilla extract. Scrape the sides and bottom of the bowl as needed. Don’t over mix. Pour the batter evenly into the prepared pans and bake for 22 to 25 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack. Let the cake cool to room temperature or refrigerate until ready to assemble.
Whipped cream:
Place the bowl of a clean stand mixer with the whisk attachment in the refrigerator for 15 minutes. The bowl is removed from the refrigerator and placed on the blender. Add the cream and whisk until soft peaks form.
Reduce mixer speed to low and slowly add the confectioners’ sugar, Irish cream, Kahlua, and cornstarch. Once everything is combined, return the mixer to high and beat until stiff peaks form. Move it to the refrigerator until ready to assemble.
In a medium microwave-safe bowl, mix the chocolate chips and the 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 refrigerator to chill for 15 minutes.