Chocolate Fudge Layer Cake with Caramel Buttercream

If you're looking for a light, decadent and very delicious chocolate fudge cake, this recipe is perfect. What's the secret to making this layer cake look juicy and messy? A short time in the freezer, which allows the ganache to solidify on the layers of cake, so that you can spread buttercream on top of it. Before making the cake, make sure that there is enough space in your freezer. This recipe is useful for birthdays, holidays, and usually on Wednesdays when you need to pick me up.
Prepare the fudge pie: Brush 2 (9-inch) square baking pans with cooking spray; lightly dust with flour. Preheat the oven to 350°F. Place the chocolate chips in a microwave-safe bowl; reheat in the microwave on MEDIUM (50%) power until melted, about 2 minutes, stopping to stir every 30 seconds. Stir in the melted chocolate until smooth.Beat the butter and brown sugar in the bowl of a heavy-duty mixer on medium speed until smooth, about 5 minutes. Add the eggs, 1 at a time, beating until smooth after each addition. Add the melted chocolate and beat until smooth.Sift together the flour, baking soda, salt, and cinnamon in a bowl. Gradually add the melted chocolate to the mixture, alternately with the sour cream, starting and ending with the flour mixture, whisking on low speed until smooth after each addition. Gradually add the coffee, whisking on low speed until smooth. Add the bourbon. Pour the batter evenly into the prepared cake tins.Bake the cakes in the preheated oven until a wooden stick inserted in the middle comes out clean, 22 to 25 minutes. Cool in the tins on a wire rack for 10 minutes. Remove the cakes from the molds; transfer to a wire rack to cool completely, about 1 hour.Prepare the caramel cream: Put the granulated sugar and water in a small saucepan; cook, stirring frequently, over medium-high heat, until the sugar is dissolved, about 1 minute. Bring to a boil over medium-high heat. Cook, without stirring, but turning the pan occasionally, until the mixture turns a dark amber color, about 10 minutes. Remove from heat; quickly add cream in a thin, even stream, stirring constantly with a wooden spoon. Add the cooled butter until the mixture is smooth. Transfer the caramel to a small bowl and let it cool completely, about 1 hour.Beat the softened butter and cream cheese in the bowl of a heavy-duty mixer on medium speed until creamy, 3 minutes. Add vanilla and salt. Gradually add 2 cups powdered sugar, whisking on low speed until smooth, 2 minutes. Add the cooled caramel; beat on medium speed until smooth, 2 minutes. Gradually add the remaining 2 cups of powdered sugar, whisking on low speed until smooth.Prepare the chocolate ganache: Place the semisweet and bittersweet chocolates and cream in a microwave-safe bowl; reheat in the microwave on MEDIUM power (50%) for 1 minute. Remove and mix well. Cook in the microwave until it melts, 3 to 3 1/2 minutes, stirring every 30 seconds.Assemble the cake: Place 1 chilled cake on a serving platter; top with half the ganache so that a little drips down the sides. Freeze until set, about 5 minutes. Lay out half of the buttercream; spread gently around the edges of the cake. Top with the remaining cake mix; repeat the process with the remaining ganache and buttercream. Garnish with whipped chocolate.