Dark Chocolate Layer Cake

Dark Chocolate Cake Layers
1 Preheat the oven to 350F.
2 Butter two 8-inch round cake pans with high sides
3 Place an 8 inch-round piece of parchment or waxed paper on the bottom of each pan.
4 Butter the parchment (or waxed paper) and dust the pans with a few tablespoons of cocoa powder
5 Stir the dry ingredients together in a large mixer bowl.
6 Whisk the coffee and vegetable oil together in another bowl.
7 Stir it into the dry mixture with the mixer on low speed.
8 Beat the eggs and egg yolk with the vanilla and add to the bowl.
9 Beat on low speed until the mixture is smooth and well blended.
10 Divide evenly  between the two pans (if your pans don't have high sides like WIlton you might need 3 pans).
11 Bake for 30 minutes or until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pans.
12 Remove from the oven and cool for 15 minutes.
13 Run a butter knife around the pans between the cake and the pan side to loosen the cake.
14 Carefully invert onto a wax paper covered surface and let cool completely.
To Assemble
1 Put a smear of buttercream on the cake plate.
2 Trim cakes as needed to make them level.
3 Gently place the cake, trimmed side down, on the cake plate and press gently.
4 Smooth a thick layer of the buttercream over the top of the cake.
5 Carefully place the remaining layer (cut side down) on the top of the buttercream.
6 Press gently.
7 Push 4 straws vertically through the cakes to hold the layers into place.
8 Freeze for 1 hour.
9 Remove the cakes from the freezer and put a thin coat of buttercream over the whole thing.
10 Return to the freezer for 30 minutes or until the buttercream is firm. This is the crumb coat and will keep the cake crumbs from showing in the lighter frosting.
11 Trim the straws the same level as the top of the cake.
12 Finish covering the cake with the remaining buttercream.
13 Decorate as desired.
Irish Cream Buttercream
1 Sift the Confectioner's sugar to remove any lumps.
2 Fit the stand mixer with a paddle attachment.
3 Place the Confectioner's into the bowl.
4 Bring the Irish cream just to a boil.
5 Remove from heat.
6 Put the mixer on low speed and carefully pour the hot liqueur over the Confectioner's sugar in a steady stream.
7 Stop the mixer and  scrape down the sides and bottom of the bowl
8 Turn the mixer to medium speed and beat until the sugar dissolves and the mixture is smooth and has cooled to room temperature.
9 Add the butter and the vanilla and almond extracts.
10 Beat until creamy and well blended, scraping down the sides and bottom of the bowl as needed.
11 Add the heavy cream and the vanilla pudding powder and beat on medium-high speed until the mixture is light and fluffy.