Triple Layer Chocolate Cake (Print Version)

# Ingredients:

→ Chocolate Cake

01 - 3/4 cup (95g) regular flour
02 - 2 tablespoons cornstarch
03 - 1/4 cup (25g) Dutch cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon sea salt
07 - 1/2 cup (100g) white sugar
08 - 1/2 cup (105g) packed dark brown sugar
09 - 1/2 cup (112g) cooking oil
10 - 2 large eggs
11 - 1 teaspoon vanilla flavor
12 - 1/2 cup (120g) sour cream
13 - 1/2 cup (120g) steaming coffee

→ Cake Soak

14 - 1/2 cup (120g) steaming coffee
15 - 1 tablespoon Dutch cocoa powder

→ Chocolate Mousse

16 - 7 oz dark chocolate (70%), cut into pieces
17 - 7 oz milk chocolate, cut into pieces
18 - 3 large eggs, whites and yolks apart
19 - 3 tablespoons water
20 - 1 1/2 teaspoons plain gelatin
21 - 1 3/4 cups heavy cream, split up
22 - 1/2 teaspoon cream of tartar
23 - 1/4 cup (50g) white sugar

→ Ganache

24 - 6 oz dark chocolate (70%), cut into pieces
25 - 3/4 cup (180g) heavy cream

# Instructions:

01 - Combine wet stuff and dry stuff in separate bowls, then mix together and pop into a springform pan at 350°F till done, about 25-30 minutes
02 - Trim the cooled cake flat, put parchment or acetate around the edges. Drizzle with the coffee-cocoa mix
03 - Melt both chocolates, stir in egg yolks. Add the cream-gelatin mixture. Gently mix in the whipped cream and beaten egg whites
04 - Pour the mousse right on top of the cake, let it sit in the fridge for 4 hours or leave it overnight
05 - Whip up the ganache, pour it over the chilled mousse. Cool for another 30 minutes before you dig in

# Notes:

01 - You can swap in gluten-free flour
02 - Don't have acetate? Just use parchment paper
03 - For the best taste, let it chill all night

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