Preheat oven to 350° F. Cut parchment paper to fit 9-inch round cake pans. Grease and flour both pans using butter cooking spray. Place the parchment paper rounds in the bottom of each cake pan. This will help you remove the cakes from the pans when they are done baking.

In a small mixing bowl, add ¼ cup bittersweet chocolate chips. Add boiling hot water and hot brewed espresso coffee over the top of the chocolate chips. Stir until chocolate is completely melted. This may take a few minutes. When the chocolate is melted add the cocoa powder and mix thoroughly. Set this mixture aside to cool.

Add flour, sugar, baking powder, baking soda and salt to a large bowl or the bowl of a stand mixer. Whisk or stir flour mixture until combined well.

Add butter, yogurt, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and turn out onto wire rack to cool completely while you make the frosting. Remove the parchment paper from each cake when it’s cooling on the wire rack.

Add butter, powdered sugar, Bailey’s Irish Cream and vanilla to a mixing bowl. Start mixing on low until the powdered sugar is coated. This is so it doesn’t dust you and your kitchen. Once the powdered sugar is coated, mix on medium until all the ingredients are blended well together and the frosting looks creamy.

Transfer one cooled cake onto a serving dish and frost. Stack the other cooled cake on top and use the remainder of the frosting to frost the entire cake. Serve and enjoy!