Chocolate Mousse Cake ~ Mark Williams

Chocolate Mousse Cake
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk or 1 cup milk soured with 1 tblsp lemon juice or vinegar and let set for 10 min.
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin.
Spray large 14” round cake pan with Pam, cut parchment or waxed paper to fit pan and press onto greased bottom of pan, spray paper with pam and pour in batter.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then invert on serving plate and pour Hershey’s Chocolate syrup over Hot Cake. Set aside to cool.
Bring 12 ounces chocolate chips, ½ cup sugar, ¼ cup butter, 12 ounce can evaporated milk to a rolling boil over a medium heat. Boil until mixture thickens. Allow to cool. Spread ½ of mixture over top of cake.
Whip 1 quart heavy whipping cream till soft peaks form and add, while continuing to whip, 1 cup sugar till whipped cream is thick(and preferably not turned into butter) then slowly whip in the chocolate truffle mixture and blend thoroughly.
Spread Mousse evenly over top of cake.
Take a Hershey’s Special Dark Chocolate bar and with a carrot peeler, peel curls of chocolate over top of Mousse.