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Chocolate: Chocolate Fudge Mousse Cake

Source of Recipe

David Caramicheal
Chocolate chiffon
Ingredients
2 cups flour, cake
1 1/2 cup sugar
1 T baking powder
1 t salt
2 cups cocoa powder
1/2 cup oil grapesed
5 egg yolks
1 cup water
2 t vanilla extract
1 cup egg whites
1/2 cup sugar
1/2 t cream of tartar

Direction
Sift all dry ingredients very well. Combine oil , yolks, water, and vanilla extract and whisk smooth then pour into dry ingredients and whip smooth. Whip whites until frothy,add sugar and tartar and continue to whip to a stiff peak but not over whipped. Immediately fold whites into batter and fold until evenly incorporated. Spread onto sheettray lined with parchement paper and bake for 10-15 minutes at 350 degrees F. Let cool and cut into two circles that will fit into cake ring.

Chocolate mousse
Ingredients
8 oz. bittersweet chocolate
4 oz. bitter chocolate
1/3 cup eggs
1/2 cup yolks
1/2 cup sugar
1/2 cup water
1/2 cup egg whites
1/2 cup sugar
1 2/3 cups heavy cream

Directions
Combine the two chocolates and melt over a double boiler. Meanwhile in a mixer using the whisk attachment whip the eggs and yolks on medium speed. Place the heavy cream in a bowl and whisk to a soft peak. Combine the water and sugar and cook to 240 degrees and add to the whipping eggs whip for 3 more minutes and combine all three components together until evenly incorporated.

To assemble:
Layer cake and mousse alternating until you reach the top of your ring mold. As your filling the cake dot with diced fudge.