Chocolate Oblivion

READY IN: 1hr 30mins
YIELD: 1 cake




  • Heat oven to 350 degrees. Butter and flour two 9" round cake pans. Dissolve instant coffee or espresso in 1 cup hot water. Cool.
  • Combine flour, 2 cups sugar, cocoa, soda, baking powder and salt. Add coffee, 2 eggs, sour cream, oil and 1 teaspoon vanilla. Beat on medium speed for 2 minutes. Pour into pans. Bake until cake pulls away from side of pan, 25 to 30 minutes. Cool on rack 10 minutes. Remove from pans. Cool completely.
  • Chop 9 ounces semisweet chocolate and the unsweetened chocolate. Melt 12 tablespoons butter over low heat. Remove from heat and stir in the chopped chocolate until smooth. Separate the remaining 6 eggs.
  • Gradually beat 3/4 cup sugar into egg yolks. Slowly beat in 1 teaspoon vanilla and the chocolate mixture. Beat the egg whites separately with a pinch of salt until they hold soft peaks. Gently fold egg whites into the chocolate mixture. Beat 3/4 cup cream til stiff and fold into the chocolate mixture. Set aside 4 cups of this mousse mixture. Refrigerate remaining.
  • Cut the cakes in half horizontally to make 4 thin layers. Put two layers on separate plates. Spread each with 2 cups of the reserved mousse. Chill until firm, about 20 minutes (or freeze for 10 minutes). Top each with a second cake layer and refrigerate.
  • Beat remaining 3/4 cup of cream with 1/4 cup of sugar and 1/2 teaspoon vanilla until stiff. Spread over one of the layered cakes. Chill until firm, about 30 minutes. Top with second layered cake. Chill until firm, about 20 minutes.
  • Stir the remaining mousse to soften and spread over top and sides of cake. Melt the remaining 3 ounces semisweet chocolate with the remaining 3 tablespoons butter over low heat. Drizzle the melted chocolate over the top and around edge of the cake. Keep cake refrigerated.