Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease and flour three 6-inch pans

In the bowl of a stand mixer, beat the eggs with the sugar until light yellow and frothy.

Sift the flour and cocoa powder together and gradually add it, about 1-2 tablespoons at a time, to the beaten eggs.

Gently fold everything together with a spatula or whisk, being careful not to deflate the batter.

Divide the batter between the pans and bake for about 25-30 minutes, or until done.

In a saucepan, bring the water, sugar, cloves, and cinnamon to a boil and boil for about 2-3 minutes, or until the sugar dissolves completely.

Let it come to room temperature before using in the cake.

Crush the cookies in a food processor. If you don't have a food processor, you can place some of the cookies in a ziploc bag and crush them with a rolling pin.

It's important that they don't end up like fine crumbs, but rather with some larger pieces. Set them aside.

In a saucepan, mix the condensed milk, sugar, and butter, bringing it to a boil over medium-low heat.

Once boiling, reduce the heat to low and continue cooking it for another 5-7 minutes or until it thickens.

Transfer the filling to another bowl and let it come to room temperature.

In a serving plate, place one of the cake layers, and use the soaking syrup to moisten it. Add a thin layer of the caramel filling and sprinkle crushed cookies on top.

Repeat with the remaining cake layers, then cover the cake with some plastic wrap and refrigerate for 2 hours to chill the cake before finishing.

Chop the chocolate and set it aside in a medium bowl.

Heat the heavy cream until the first bubbles appear.

Pour the heavy cream over the chopped chocolate and stir until completely melted.

Remove the cake from the refrigerator and, using a spatula, cover the cake with the ganache.

Finish with the remaining crushed cookies and Twix pieces, if desired.