I swear, that Kahlua whipped cream is so amazing, I could simply eat it straight from the bowl with a spoon.

However, if you’re planning on serving this cake to kids, you could omit the Kahlua and the Bailey’s. The cake itself is super tasty and it’ll be delicious even if you’re using regular whipped cream. This is also ridiculously easy to assemble! No need to be detailed when you set one layer on top of another – the messier it looks, the better!

Ingredients

Cake

2 cups sugar

2 large eggs

1 cup hot water

1/2 cup unsweetened cocoa powder

1 teaspoon instant coffee (dry)

1 teaspoon salt

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 cup vegetable oil

1 cup buttermilk, room temperature

1 Tablespoon vanilla extract

Kahlua whipped cream

2 cups heavy whipping cream

1/2 cup powdered sugar

2 Tablespoons Bailey Irish Cream liqueur

2 Tablespoons Kahlua liqueur

1 Tablespoon unsweetened cocoa powder

1/2 teaspoon cornstarch

Ganache

6 ounces dark chocolate chips (3/4 cup)

1/2 cup heavy cream

Garnish

1 cup chopped chocolate sandwich cookies (Oreos)

Instructions:

Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans.

Combine sugar and eggs, beating on high speed for 3 minutes.

Combine, hot water, cocoa powder, instant coffee and salt. Add to sugar mixture until well combined. Mixer on low speed, add flour, baking soda and baking powder, mixing just until combined, making sure to scrape down sides of the bowl. Add oil, buttermilk and vanilla. Mix just until combined. Try not to over mix.

Dived batter evenly between the prepared pans. Bake for 22-25 minutes, until toothpick inserted into the center comes out clean. Remove from oven and let cakes cool for 15 minutes, then invert onto racks to cool completely.

Kahlua Whipped Cream

Place large mixing bowl and beaters/whisk attachment in the freezer for 10 minutes to chill.

Place whipping cream in chilled bowl and beat on high speed until soft peaks begin to form. Turn mixer speed down to medium, add remaining ingredients, mixing until stiff peaks form but being careful to not over beat. Refrigerate whipped cream until time to assemble cake.

Ganache

Microwave chocolate chips and cream in a microwave safe bowl, on high for 45 seconds, until cream is hot but not boiling. If needed, heat an additional 15 seconds. Remove from microwave and let sit for 2 minutes. Then, stir until chocolate is completely smooth and all chocolate is melted. Let cool before using.

Assembly

Place one layer of cooled cake on cake plate. Using 1/3 of whipped cream, spread whipped cream on top of cake to within 1/2 of edge of cake (this will spread with the additional weight of the other layers.) Sprinkle whipped cream with 1/3 of chopped cookies and then drizzle with 1/3 of chocolate ganache.

Repeat with next 2 layers. Refrigerate cake until ready to serve.

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Quick Tip: Eat it fast… this cake never lasts!

Thanks to Chocolate Chocolate And More for this sinful and decadent layered chocolate heaven.