O! So Divine Sinfulicious Chocolate Cake

• Double Chocolate Layer Cake
• 3.5 oz bar of Valrhona dark chocolate 71% cocoa
• 1 1/4 cups of good espresso coffee-must be hot-to melt chocolate
• 1/4 cup of Bailey's. The Baily's must be hot with the coffee.
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/4 cup of Ghirardelli cocoa or unsweetened cocoa powder-not dutch process)
• 1/4 cup of Italian cappuccino instant powder mix
• 1 teaspoon of cinnamon
• 2 teaspoons of baking soda
• 3/4 teaspoon of baking powder
• 1 1/4 teaspoon of salt
• 3 large eggs
• 3/4 cup of vegetable oil
• 1 1/2 cups of well-shaken buttermilk
• 1 teaspoon Baily's
• 1 jar of Alyssa's Berry Sauce from Tait Farm (will be used later when putting cake together)
• 3 9" round baking pans
• The Divine Mousse Frosting:
• 4 1/2 cups chilled whipping cream
• 5 bars of Newman's Organic Dark espresso chocolate (2.8oz bars)
• 1 bar of Chocolove 70% cocoa at 3.2oz
• 1 bar of Chocolove 77% cocoa at 3.2oz
• 4 oz of Ghirardelli double chocolate chips
• 10 tablespoons of naturally flavored raspberry honey
• 2 tablespoon of Raspberry Shrub from Tait Farm
• 4 teaspoons of cocoa (Ghirardelli)
• 4 teaspoons of Italian Cappuccino instant powder
• 4 teaspoons of espresso powder or instant espresso powder (Turkish ground)
• To Make the Mousse
• Stir 1 1/2 cups cream with raspberry shrub, chocolate and honey in a medium saucepan over low heat (in double-boiler) until chocolate melts and mixture is smooth. Cool, stirring occasionally.
• In a large bowl, beat 3 cups cream with cocoa, Italian cappuccino powder and espresso powder until soft peaks form. Fold cream into chocolate mixture in 2 additions. If you have a pastry bag, put about 1 cup of the mixture in the bag and refrigerate until set. Use a large star tip.

1. Preheat oven to 300 degrees & grease pans. Line bottoms with rounds of wax paper & grease paper.
2. Finely chop chocolate and combine in bowl with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted & mixture is smooth. Do not add hot mixture immediately to egg mixture.
3. In a large bowl sift together sugar, flour, cocoa powder, cinnamon, baking soda, baking powder, & salt. Stir to combine. In another large bowl with an electric mixer beat eggs until thickened slightly & lemon colored. Slowly add oil, buttermilk, Baily's, & melted chocolate to eggs beating until combined well. Add sugar mixture & beat on medium speed until just combined well. Divide batter between pans & bake in middle of oven until a tester inserted in center comes out clean. Time varies greatly depending upon your stove. Bake the third pan separately from the other two so that baking is even.
4. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
5. To assemble Cake:
6. Place one layer of cake on a clean, dry cutting board-top of cake facing up. With a sharp serrated knife make the top even. Do this for the other layers. Place the first layer on a cake plate. Spread about 1/4 of the jar of Alyssa's Berry sauce on the top-spread mousse evenly and add another 1/4 of the jar of berry sauce. Place another layer of cake on top of this and repeat. Let set in fridge for about 1 hour. Remove from fridge and evenly spread the rest of the mousse all over the cake using a cake spatula. Put in fridge to set.

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Taken from www.epicurious.com/recipes/member/views/o-so-divine-sinfulicious-chocolate-cake-1210846 (may not work)