Triple Layer Chocolate Mousse Cake

Ingredients

Cake

• 1/2 cup milk chocolate melting wafers
• 1 1/2 cups hot brewed coffee
• 3 cups granulated sugar
• 2 1/2 cups all purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups buttermilk
• 3/4 teaspoon vanilla

Chocolate Mousse Layer

• 1 1/2 cup chocolate melting wafers
• 1 1/4 cup heavy cream
• 1 1/2 teaspoon vanilla extract
• 3 Tablespoons confectioners' sugar
• 3 Tablspoons brewed coffee

Glaze

• 1/4 cup water
• 1/2 cup dark chocolate melting wafers
• 1 Tablespoon butter, at room temperature
• Serves 6 - 8

Directions

Cake

1. Preheat oven to 300 degrees F.
2. Grease and flour 3 - 9 inch square cake pans with butter.
3. In a bowl place chocolate melting wafers, pour hot coffee over top of them and stir until chocolate has melted and is smooth. Set aside.
4. Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
5. Beat eggs in a separate bowl until eggs have thickened slightly. While continuing to mix gradually add oil, buttermilk, vanilla and melted chocolate until well incorporated. Mix in flour mixture until just combined.
6. Pour batter into prepared pans and bake for 35 - 45 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pans and let cool completely on a wire rack.

Chocolate Mousse Layer

1. In a double boiler or a pot filled with water and a bowl melt chocolate on low heat. Stir until smooth. Set to cool.
2. Whip heavy cream to soft peaks. Stir in sugar, vanilla, and coffee. Gradually add cooled melted chocolate and whip to stiff peaks.

Glaze

1. In a small pot melt together water, chocolate and butter on low heat. Stir until smooth. Let cool.

Assembly

1. Spread mousse in between and on top of cake layers. Pour and spread cooled glaze over top and chill in fridge for about 3 hours. Serve.