In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick.  Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours.  The mixture will expand slightly.

Preheat oven to 350°.  Grease and flour 12-cup Bundt pan, set aside.

Combine all filling ingredients in a small bowl.  Beat at low speed, scraping bowl often, until smooth.  Set aside.

Preheat oven to 350°.  Grease and flour 12-cup Bundt pan, set aside.

In a bowl of stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder.  Beat on low speed to combine, the batter will be grainy.  Add the eggs, one at a time, beating well after each addition.  Add the coffee and Irish Cream Liqueur.  Beat until combined.  Add the starter mixture to the batter and beat on low until incorporated.  This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.

Pour 3 cups batter into greased and floured 12-cup Bundt pan.  Spoon filling over batter without touching sides of pan; cover with remaining batter.  Bake for 55-65 minutes or until toothpick inserted in the center comes out clean.  Transfer pan to a wire rack, cool on rack for 15 min.  Turn cake out, removing carefully from pan.  Cool completely on wire rack.

In a small bowl combine confectioner’s sugar and 3 Tbsp Irish Cream Liqueur, whisk until smooth.  Drizzle over cooled cake.  Let set for 1 hour.

Beat cream chees until light.  Add confectioner’s sugar and Irish cream liqueur; beat until smooth.  Spread over cake.  Drizzle with Chocolate Syrup.