2 cups granulated sugar
2 large eggs, room temperature
1 cup hot water
1/2 cup unsweetened cocoa
1 tsp. instant coffee
1 tsp. salt
2 1/2 cups sifted all-purpose flour
2 tsp. baking soda
1 tsp. Baking powder
1 cup vegetable oil
1 cup of yoghurt at room temperature
1 tbsp. vanilla extract
Whipped cream dessert
2 cups cold heavy cream
1/2 cup confectioners’ sugar
2 tbsp. Irish Bailey Cream Liqueur
2 tbsp. Kahlua Liqueur
1/2 tsp. Corn Starch
6 ounces (34 cups) dark chocolate chips
1/2 cup heavy cream at room temperature
1 cup chopped chocolate biscuits (Oreos)
Heat the oven to 350 degrees Fahrenheit. Prepare 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 low, slowly add flour, baking soda, and baking powder. Leave the mixture to combine.
Add oil, butter, and vanilla extract. Scrape the sides and bottom of the bowl as needed. Don’t get overly confused.
Pour mixture evenly into prepared saucepans and bake for 22 to 25 minutes, or until toothpick inserted comes clean.
Let cakes cool in pans for 10 minutes, then flip onto a wire rack. Let the cake cool to room temperature or put it in the fridge until ready to assemble.
Whipped cream dessert
Place the bowl of a clean stand mixer with the whisk attachment included in the refrigerator for 15 minutes.
Remove bowl from refrigerator and place on blender. Add the cream and beat until soft peaks form.
Reduce mixer speed to low speed and slowly add confectioners’ sugar, Irish cream, kahlua, and cornstarch.
Once everything is incorporated, return the mixer to high and whisk until stiff peaks form. Transfer to the refrigerator until ready to assemble.
In a medium microwave-safe bowl, combine 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) move it to the refrigerator to chill for 15 minutes.
Place the cold cake layer on a serving plate. Grease the face with a third of the amount of whipped cream. (If you want to bring out the rope pattern, place the whipped cream in a large pastry bag fitted with a 2C tip. Piping circles that overlap slightly around the cake.)
Pour 1/3 of the cooled ganache over the whipped cream. Sprinkle a third of the chopped biscuits. Add the next layer of cake and repeat. Store in the refrigerator until serving time.