Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the cake flour, cocoa powder, granulated sugar, baking soda, and salt.

In another bowl, whisk together the eggs, buttermilk, Baileys Irish Cream, vegetable oil, and vanilla extract until fully combined.

Gradually incorporate the wet ingredients into the dry ingredients, mixing until just combined.

Carefully stir in the hot coffee or hot water until the batter is well blended.

Divide the batter evenly between the prepared cake pans, then bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the frosting, beat softened butter until creamy, then gradually add the powdered sugar and half a teaspoon of salt.

Slowly mix in the Baileys Irish Cream and milk or cream until you achieve your desired frosting consistency.

To assemble, place one cake layer on a serving plate, spread a layer of frosting on top, and add the second layer.

Frost the entire cake, top and sides.

For the ganache, heat the heavy whipping cream until just simmering.

Pour it over the semi-sweet chocolate chips and let sit for a few minutes. Stir until smooth.

Pour the ganache over the frosted cake, allowing it to drizzle down the sides.

Garnish with chocolate jimmies before slicing and serving.