• Preheat oven to 350 degrees
• Prepare an 8-inch round cake pan by coating with baking spray and lining the bottom with parchment paper.

Cake

• Place chocolate and butter in a heat-resistant bowl. Microwave on 50% power for 30 seconds and stir briefly. Continue to heat at 30 second intervals, stirring between each heating, until butter and chocolate are melted.
• Add sugar, salt and Baileys to the bowl with the melted chocolate. Whisk until well blended.
• Add the eggs. Whisk until well blended.
• Add the cocoa powder and whisk until well blended.
• Pour the cake batter into the prepared cake pan. Smooth top with an offset spatula or by tapping lightly on a countertop.
• Bake for 25 - 30 minutes in pre-heated oven. The cake is finished when the internal temperature of the cake is 200℉ (use an instant read thermometer inserted into the center of the cake to check for doneness).
• Place the cake on a wire rack for 10 minutes. Run an offset spatula around the inside of the cake pan and flip over onto a wire rack. Let the cake cool completely

Ganache

• Place chocolate chips in a heat-proof bowl.
• Combine heavy cream and Baileys in a saucepan. Heat over medium-high heat until the mixture reaches a low boil.
• Pour the cream/Baileys over the chocolate. Let the chocolate soften for 5 minutes then stir until smooth. If all the chocolate is does not melt, heat briefly in the microwave (20 seconds) and stir until melted.
• Pour ganache evenly over the top and sides of the cooled cake (the cake should still be on the wire cooling rack).
• Add any desired decorations. Place cake in refrigerator for 15 minutes or until ganache has set. Use an offset spatula or a cake lifter to transfer the cake to a serving platter.