Irish Coffee Chocolate Cake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare the baking space by lining three 8-inch round cake pans with parchment paper and spraying them lightly with baking spray. Place a large aluminum mixing bowl in the freezer to chill.

Melt chocolate by placing it at the top of a double boiler, where simmering water is present. Stir frequently with a rubber spatula to avoid burning the chocolate, until it reaches a smooth consistency, taking about 5 minutes. Remove from heat and allow to cool slightly.

Combine dry ingredients such as flour, baking soda, and salt in a bowl. Whisk together hot coffee and cocoa until smooth; then add buttermilk to create a liquid mixture.

In a large bowl, cream together brown sugar, butter, and vanilla extract using an electric mixer until light and fluffy. Add eggs one at a time, beating briefly after each addition to prevent overmixing. Mix in the cooled chocolate and then gradually add dry ingredients, alternating with buttermilk mixture, beating briefly after each addition. Divide the batter evenly between the prepared cake pans.

Bake in a preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 10 minutes. Loosen the cakes by running a table knife around the edges and invert them onto a serving plate or cooling rack. Remove parchment paper and let cool for another 30 minutes.

Flip the cakes over and trim the top of each one to create a flat surface. Drizzle 1/4 cup of cream liqueur over each cake and allow it to soak in while you prepare the frosting.

Remove the aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Gradually add powdered sugar and continue beating until medium peaks form. Add pudding mix gradually on low speed, folding in cream liqueur as you go. Taste and adjust with more powdered sugar if needed.

Place one cake on a serving plate, top it with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second cake. Add the remaining cake and top it with the remaining fudge sauce. Lightly crumb-coat the sides of the cake with frosting.

Fit a pastry bag fitted with a large round tip and fill it with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake, creating a petal effect by dragging the spoon over each dot. Pipe another line of dots in the tails of the previous petals and repeat the dragging motion, creating a series of petals around the entire cake, finishing with a line of dots.