Triple chocolate fudge mousse cake

Instructions
1. Prepare the Chocolate Sponge:
1 Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2 In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3 In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4 Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5 Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Dark Chocolate Mousse:
1 Melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
2 In a separate bowl, whisk the egg yolks and sugar until pale and thick. Gradually fold the melted chocolate mixture into the egg yolk mixture.
3 In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.
4 In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the chocolate mousse until no white streaks remain.
3. Assemble the Cake:
1 Once the chocolate sponge is completely cool, slice it in half horizontally to create two layers.
2 Place one layer on a serving plate and spread half of the chocolate mousse over it. Top with the second layer and spread the remaining mousse on top.
3 Refrigerate for at least 2 hours to set.
4. Prepare the Chocolate Ganache:
1 Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped dark chocolate in a bowl and let it sit for a few minutes.
2 Stir until smooth and glossy.
3 Once the mousse has set, pour the ganache over the top of the cake, allowing it to drip down the sides.
5. Chill and Serve:
1 Chill the cake for an additional 30 minutes before serving.
2 Slice and enjoy the rich layers of chocolate goodness!
Tips for Success
• Ensure all ingredients are at room temperature for a smoother batter and mousse.
• Use high-quality chocolate for the best flavor and texture.
• When folding the mousse, be gentle to retain the airy texture.
• For a decorative touch, top the ganache with chocolate shavings or fresh berries.