Step 1

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

Step 2

In a medium bowl sift together flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.

Step 3

In a large bowl combine eggs, whiskey, coffee, oil, and vanilla. Using a hand mixer, on medium speed, beat together the ingredients until everything is combined.

Step 4

Lower the speed on the hand mixer to the lowest setting and slowly add in dry ingredients while continuing to mix. Mix until dry ingredients are just combined into the wet ingredients.

Step 5

Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter a couple of times to release any excess air bubbles.

Step 6

Bake cakes in 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 about 15 minutes. Turn the cakes out onto a cooling rack and allow to completely cool.

Step 8

Sift powdered sugar into a large bowl. Add in the butter and mix together with a hand mixer until the sugar has dissolved completely. Add in half and half and continue to mix until incorporated.

Step 9

With the mixer on low, slowly drizzle in the salted caramel sauce. Once all of the caramel has been added, turn the mixer speed up to medium and beat for 30-60 seconds until all the caramel has been incorporated into the buttercream

Step 10

Add heavy cream into a saucepan over medium heat. Heat just until the cream starts to create small bubbles on the surface.

Step 11

Place chocolate in a heatproof bowl and pour hot cream over the top. Whisk together the chocolate and cream until all of the chocolate is melted and incorporated together with the cream.

Step 12

Once the cakes have completely cooled, remove the parchment paper and using a serrated knife, slice off the top of the round parts of the top of the cakes to make a flat surface. Next, carefully slice each cake in half through the middle to make four equal layers.

Step 13

Place your first layer of cake on a piece of parchment paper or cake board. Add about ½ cup of the buttercream to the cake and using an offset spatula, smooth out the frosting in a thin layer over the top of the cake. Add on your next layer of cake and repeat with another layer of buttercream. Repeat until you finish with the last layer of cake.

Step 14

Using the remaining buttercream, spread a thin layer over the top and all sides of the cake until the entire cake is covered. Place the cake in the fridge for 30-60 minutes to chill.

Step 15

Remove the cake from the fridge and place prepared ganache in a squeeze bottle. 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, using the offset spatula to spread the ganache around if necessary.