1cfreshly brewed hot coffee (can substitute hot water)
1(12-oz.) package milk chocolate morsels
1(14-oz.) can sweetened condensed milk
9fun size Snickers bars
1stick butter, room temperature
3cups confectioners sugar
Whipped Cream (I used Cool Whip®)
4extra Snickers® bars, chopped for garnish
Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
Remove bowl from stand and stir in chopped candy bars by hand.
Stuff face full of chopped snickers pieces and tell no one. Ever.
Prepare an 8-inch springform pan by spraying with bakers spray and lining with parchment.
Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
Set the pie on a wire rack and let it cool completely.
Refrigerate for at least 2 hours before assembling cake.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
(I prepared my cakes in two 8in round cake pans)
Pour water to depth of 3 inches into bottom of a double boiler (or medium pan) over medium-high heat, and bring to a simmer.
Reduce heat to medium; place chocolate and salt in top of double boiler (or medium pan) over simmering water.
Cook, stirring constantly, 2 to 3 minutes or until melted.
Add sweetened condensed milk and stir constantly for 1 to 2 minutes or until blended and smooth. Remove from heat; add butter and stir 4 to 5 minutes or until smooth.
Melt Snickers bars with 1 stick butter in a saucepan over very low heat. (about five minutes) Once melted, remove from heat and add confectioners sugar (starting with 3 cups and adding more only if frosting seems to runny) then the milk.
Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.
KAHLUA WHIPPED CREAM
Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
Reduce mixer speed to low and slowly add in the confectioners' sugar, Irish Cream, Kahlua, and cornstarch.
Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge 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 together with a fork after each interval. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the fridge to cool for 15 minutes.
Place the cool layer of cake on serving platter. Spread the top with 1/3 of the whipped cream. (If you want to pipe out the rope pattern, place whipped cream in a large pastry bag fitted with a 2C tip. Pipe circles on that are slightly overlapping around the cake.)
Drizzle 1/3 of the cooled ganache over the whipped cream. Sprinkle 1/3 of the chopped cookies. Add next layer of cake and repeat. Store in fridge until ready to serve.