Triple Layer Espresso Chocolate Mousse Cake

Prepare the Cake Layers:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.

Reduce speed to low and slowly add hot espresso. Mix until smooth.

Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Chocolate Mousse:

Melt dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, beat egg yolks and sugar until thick and pale. Stir in melted chocolate.

In another bowl, whip the heavy cream to stiff peaks. Fold into the chocolate mixture.

In a clean bowl, beat egg whites to stiff peaks. Gently fold into the chocolate mixture. Chill until ready to use.

Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes (plus chilling time)

Yield: Serves 12