Super Dark Chocolate Cake With Milk Chocolate Lavender Mousse

• 2 cups unbleached all-purpose flour
• 1/2 cup plus 2 tbs Dutch-processed cocoa powder
• 1 1/2 teaspoons instant espresso
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons baking soda
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups plus 2 tbs granulated sugar
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 2 cups milk chocolate chips
• 4 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons light corn syrup
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 tsp lavender oil, to taste

1. Position a rack in the center of the oven and preheat to 350°F.
2. Lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds and lightly grease the tops of the paper in the pans.
3. Sift together flour, cocoa, espresso, salt and baking soda.
4. In the bowl of a stand mixer, fitted with the whip attachment, beat the eggs, vanilla and sugar on high speed until thickened and light in color, about 3 minutes.
5. Gradually add oil and continue to mix until evenly combined.
6. Next, reduce speed of mixer to low and gradually add dry ingredients and coffee, alternating between the two until fully combined.
7. Scrape down sides of bowl and mix until batter is smooth.
8. Divide the batter evenly among the cake pans and bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes.
9. For the Milk Chocolate Lavender Mousse.
10. In the bowl of a stand mixer, fitted with the whip attachment, beat the heavy cream until soft peaks form.
11. Transfer to a large bowl and refrigerate until ready to use.
12. In a heatproof bowl, set over a pot of simmering water, melt the milk chocolate chips.
13. Remove the heat and let stand at room temperature until ready to use.
14. In the clean bowl of a stand mixer, fitted with the whip attachment, beat the egg yolks on medium speed.
15. Meanwhile, in a small pot, cook the sugar, corn syrup, water, vanilla, and salt, until the mixture reaches 220 F on an instant-read thermometer.
16. Immediately remove the pot from the heat and slowly pour over the egg yolks, with the stand mixer running.
17. Increase the speed of the mixer to high and whip until light, fluffy, about tripled in volume and cooled to room temperature.
18. Remove the bowl of whipped egg yolks from the mixer, add the melted milk chocolate and quickly fold until smooth.
19. Gently fold the whipped cream into the mousse. Add the lavender oil, to taste, and fold until evenly incorporated. Makes 4 cups.

flour, dutch, espresso, salt, baking soda, eggs, vanilla, sugar, milk, heavy cream, milk chocolate chips, egg yolks, sugar, light corn syrup, water, vanilla, salt, lavender oil

Taken from www.food.com/recipe/super-dark-chocolate-cake-with-milk-chocolate-lavender-mousse-531915 (may not work)