Step 1

Preheat the oven to 350° and spray two 8" round cake pans thoroughly with baking spray. Cut two circles the size of the bottom of the cake pans out of parchment paper and place in the bottom of the cake pans. Spray the paper with more baking spray and set the pans aside.

Step 2

In a mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt and set aside.

Step 3

In a separate mixing bowl, combine the eggs, whiskey, coffee, oil, and vanilla. Using a stand mixer or hand mixer, mix the ingredients together on medium speed until everything is combined.

Step 4

With the mixer running on low, slowly add in the dry ingredients and mix until the ingredients are just combined. Scrape down the sides of the bowl and mix for 15-30 seconds more to make sure everything is combined.

Step 5

Divide the cake batter evenly into the prepared pans and tap the pans on the counter a couple of times to help release any excess air bubbles.

Step 6

Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Step 7

Remove the cakes from the oven and let them cool in the pans for 15 minutes. Turn the cakes out onto cooling racks and allow them to completely cool while you prepare the buttercream.

Step 8

Using a stand mixer or hand mixer, whip the butter on high speed for about 1 minute until it is light and fluffy.

Step 9

With the mixer on low speed, slowly add 4 cups of the powdered sugar, a half cup at a time, until the sugar is absorbed by the butter.

Step 10

Slowly pour in 4 Tablespoons of the half and half and whip on medium speed for 30-60 seconds until creamy.

Step 11

Reduce the speed of the mixer to low and drizzle in the salted caramel. Once all of the caramel has been added, increase the speed to medium and whip for another 1-2 minutes until fluffy.

Step 12

Scrape the sides of the bowl and whip for another 30-60 seconds to make sure everything is combined. Additional half and half or powdered sugar can be added to adjust the consistency if needed. The buttercream should have medium to stiff peaks.

Step 13

Heat the heavy cream in a small pot on the stovetop over medium heat until small bubbles just start to form on the surface.

Step 14

Pour the heated cream over the chocolate in a heat proof bowl and allow it to sit for 30 seconds.

Step 15

Whisk the cream and chocolate together until smooth and then allow it to cool slightly before pouring into a squeeze bottle for decorating.

Step 16

Once the cakes have completely cooled, remove the parchment paper from the bottom and using a serrated knife, slice off the rounded portion on the top of each cake to create a flat surface.

Step 17

Next, carefully slice each cake in half through the middle to make four equal layers.

Step 18

Place the first layer of cake on a stand or cake board. Using an offset spatula, spread approximately 1/2 cup of the buttercream into a thin layer over the top of the cake. Add the next layer of cake and repeat with another layer of buttercream. Repeat with the remaining layers of cake.

Step 19

Add the next layer of cake and repeat with another layer of buttercream. Repeat with the remaining layers of cake.

Step 20

Spread the remaining buttercream over the top and sides of the cake in a thin layer. Place the cake in the refrigerator for 15-30 minutes until the buttercream is chilled.

Step 21

Remove the cake from the refrigerator and moving slowly around the edge of the cake, gently squeeze out the ganache to create drips on the sides of the cake. Cover the top of the cake with the remaining ganache and use an offset spatula to smooth it over the buttercream.