Step 1

Preheat the oven to 350°F.

Step 2

In a medium-sized bowl, combine the cake mix, oil, egg,s and coffee and mix until the cake batter is well combined. Pour the batter into a 9″x13” pan

Step 3

Bake the cake according to the instruction on the box. Allow to cool for 20 minutes.

Step 4

Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Step 5

While your cake is cooling, prepare your ganache. In a heat-proof bowl, combine the chocolate chips and heavy cream. Microwave in 30-second increments, occasionally stirring until the chocolate is melted.

Step 6

Whisk in 2 tablespoons of Bailey’s Irish Cream. Drizzle the ganache over the top of the cake.

Step 7

In a separate bowl, combine the instant chocolate pudding, milk, and Kahlua together. Whisk until the powder is dissolved. Before the pudding sets, while it is still pourable, pour the pudding over top of the cake and spread with a spatula if necessary.

Step 8

Allow the pudding and cake to set in the fridge for at least an hour and the cake is completely cooled. In the meantime, you can prepare your mousse

Step 9

For the mousse: In a medium-sized bowl, combine the chocolate pudding mix with the milk and liquor of your  choice. Whisk together until combined. Place the pudding in the fridge until it is completely set, 10-15 minutes.

Step 10

Once the pudding is set, fold in the Cool Whip and stir until well combined. Spread the mousse over the cooled cake and return to the refrigerator for at least one hour, the longer the better.

Step 11

Garnish the cake with mini chocolate chips and drizzle it with hot fudge sauce