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Heat the heavy cream until hot, but do not bring it to a boil.
Add the instant coffee and stir until completely dissolved.
Pour the hot cream over the milk chocolate and blend with an immersion blender until smooth and fully emulsified.
Add the Baileys and mix again. Adjust the amount depending on how strong you want the Baileys flavor to be.
Cover the ganache with plastic wrap directly touching the surface and refrigerate for at least 6 hours to stabilize.
Once chilled, whip the ganache with a mixer until light, fluffy, and stable.
Be careful not to overwhip! Stop mixing as soon as the ganache becomes fluffy and holds its shape.
Use immediately to fill and assemble your cake.