1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup strong brewed coffee flavored liqueur
1 cup boiling water
3 tablespoons butter
1 egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups milk chocolate chips
1 1/2 cups whipped cream
1 teaspoon vanilla extract
1 (15 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large glass or metal bowl, mix the white sugar, brown sugar and strong brewed coffee liqueur. Set aside.
In a small bowl, whisk egg into the liqueur mixture. Mix milk chocolate chips into the peach mixture. Mix whipped cream into the remaining liqueur mixture. Spread batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, and turn out onto a wire rack to cool completely.
In a large metal saucepan, combine the chocolate chips, evaporated milk and coffee liqueur. Stir until chocolate is completely melted. Stir in the whipped cream, but not over the top of the cake. Let cool completely.