Sinfully Chocolate Mousse Cake

I enjoy making sweet things on occasion, especially if it is for someone else (less calories for me)! 

This is a very rich, dense, layered mousse chocolate cake, that is to die for good!  One of my friends called it the "much to good for children cake"!  (name that movie... ) 

 It is one of our favorites (both cake and movie)!

Heat the oven to 350` and prepare 2, 8-inch round baking pans with vegetable spray.

Prepare the cake:

Mix the following ingredients together in a large bowl:

1 3/4 cups all-purpose flour

1/2 cup dutch processed cocoa powder

2 teaspoons baking soda

1/4 teaspoon salt

In a electric mixer fitted with a paddle attachment mix together:

2 cups brown sugar

2/3 cup butter

3 eggs

1/2 teaspoon vanilla

1 tablespoon strong coffee, to enhance chocolate flavor (optional)

1 (8oz.) container of sour cream

  

Add the dry ingredients to the wet and then add 3/4 cup boiling water.

Bake 30-35 minutes or until toothpick comes out clean.  Cool on pans on wire racks for 10 minutes.  Remove cake from pans and continue to let cool on wire racks until cooled completely.

Prepare the chocolate mousse:

In a food processor finely grind 2 cups bitter or semi-sweet chocolate chips

Mix 1/3 cup whipping cream and 3 tablespoons sugar in a small sauce pan over medium heat.  Stir until just boiling and then pour over chocolate with the food processor running and until the chocolate is melted.  

Add 1/4 cup coffee and 1 tablespoon vanilla to the food processor and combine.  Pour into large bowl and allow to cool until room temp, about 10 minutes.  

Beat 1 cup whipped cream and fold into chocolate mixture.  Cover and refrigerate for 30 minutes.  

Assembling the cake:

Split each cake layer horizontally to make 4 layers total.  Place one layer on serving plate and spread 1/3 of the chocolate mousse mixture on the cake.  Repeat 2 more times.  Top off the cake with the last layer and ice with the chocolate frosting.  Refrigerate cake for up to 1 day before serving.

Chocolate Frosting:

Stir together 1 1/2 cups powdered sugar and 2/3 cup dutch processed cocoa in an electric bowl fitted with a whisk attachment.  Add 1 1/2 cups whipping cream and 1 teaspoon vanilla.  Beat on medium until it has formed soft peaks.  Should be a thick consistency.  Spread on cake.