• Place all the crêpe ingredients in a blender and blend until smooth and combined. Refrigerate the crêpe batter for at least 1 hour.
• In a medium pot, combine the whipping cream, ¾ cup Bailey's coffee creamer, and light corn syrup over medium heat. Bring the mixture to a boil and remove from the heat.
• Add the chopped chocolate and let stand for 30 seconds. Then whisk until the chocolate is totally smooth and melted.
• Pour the ganache into a large bowl and refrigerate until solid throughout, about 3 hours.
• After the crêpe batter has chilled for 1 hour, spray a crêpe pan (or frying pan) with nonstick cooking spray and heat over medium heat.
• Pour a scant ¼ cup of batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
• Cook the crêpe until the edges start to turn golden brown and lift away from the sides of the pan. Use a thin spatula to lift the side of the crêpe off the pan, then quickly flip the crêpe with your fingers and cook for 30 seconds more. Place the cooked crêpe onto a plate and repeat until all the batter is gone, stacking the crêpes on the plate. Refrigerate the cooked crêpes until the ganache is ready.
• Once the ganache has firmed up, beat it with an electric hand mixer until soft and fluffy and it turns lighter in color.

Cake Assembly:

• Place one crêpe onto a plate. Drop a heaping tablespoon of whipped ganache on top and spread out very thinly to cover the whole crêpe (an offset spatula is the best tool for the job). Add another crêpe on top and repeat until you get to the last crêpe.
  
• Add another 2 tablespoons of ganache onto the top of the cake and smooth out. Then spread some of the whipped ganache over the sides of the cake until you can no longer see the edges of the crêpes and it is smooth and even. You should still have some ganache left.
  
• Refrigerate the cake until the ganache is set, about 30 minutes.
• While the cake sets, microwave the remaining ganache for 10-20 seconds, until it is just melted (you don't want it too hot). Pour it into a liquid measuring cup and let stand and come to room temperature.
• Once the first layer of the ganache is set, place the cake on a cooling rack set over a parchment-lined baking sheet. Pour the rest of the ganache over the cake, letting it drip down the sides.
• Smooth the ganache out over the whole cake. Garnish with coffee beans, if desired, and refrigerate until ready to serve.