Chocolate Mousse Cake

Chocolate Cake:

1. Preheat the oven to 350 degrees and butter and dust with cocoa powder three 9" cake pans.
2. In a stand mixer on low speed mix together the sugar, flour, dark cocoa powder, baking powder, baking soda and salt.
3. In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
4. Pour one-third of the batter into each of the pans and bake for 25-30 minutes then remove, let cool completely and frost with the chocolate frosting.

Chocolate Mousse:

1. Add the heavy cream to a stand mixer on high speed for 2 minutes until it reaches stiff peaks.
2. Remove from the stand mixer and set aside.
3. Wipe out the bowl and dry with a paper towel.
4. Add in the egg whites on high speed and beat to soft peaks, about 1 minute.
5. Add in the sugar and continue to beat to stiff peaks, about 20 seconds.
6. Add the chocolate to a microwave safe bowl and microwave in 30 second increments, stirring between each time until smooth.
7. Add the chocolate to the egg whites and gently fold it into the eggs.
8. When mostly folded in, add in the whipped heavy cream and fold it together until the chocolate is fully incorporated.
9. Refrigerate, covered until ready to use.
10. Add to a large piping bag and cut open the end of it about 3/4" long of a cut, so a thick amount comes out.

Dark Chocolate Frosting:

1. Melt the butter in a large saucepan and whisk in the dark cocoa powder then remove from the heat and let cool.
2. Add the cooled chocolate mix to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
3. If the frosting is too thick, add a bit more milk.

To Finish:

1. To your cake stand add a spoonful of chocolate frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Brush off excess crumbs.
4. Add the first layer of the cake to the cake stand.
5. Pipe half of chocolate mousse, spread evenly.
6. Top with second layer of chocolate cake.
7. Pipe a thick layer of chocolate mousse, spread evenly.
8. Top with the third layer of the chocolate cake.
9. Apply a thin layer of chocolate frosting, coating the outside of the cake.
10. Refrigerate for 30 minutes to allow to harden.
11. Frost the cake with the remaining chocolate frosting.
12. Pipe swirly mounds onto the top of the cake.