Chocolate Mousse Cake

Ingredients

Sponge Cake:
3 ounces unsweetened chocolate, melted and cooled to lukewarm
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/4 cup plus 1/4 cup sugar
4 eggs, separated
Pinch salt
1/2 cup all-purpose flour
Filling:

2 Tbsp unsweetened cocoa powder
5 Tbsp hot water
7 oz. semi-sweet chocolate, chopped
1 and 1/2 c cold heavy whipping cream
1 Tbsp granulated sugar
1/8 tsp salt
Glaze:
7 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 teaspoon vanilla

Preparation:

For the cake: Heat oven to 350 degrees. Line a spring form pan with parchment paper . In a large bowl, cream 3/4 cup butter with 1/4 cup sugar until light and fluffy. Add cooled melted chocolate and beat in egg yolks one at a time.

In a medium bowl, beat egg whites and pinch salt until whites cling to the beater. Add remaining 1/4 cup sugar and beat until stiff peaks form.
Lighten the chocolate mixture by stirring in 1/3 of the whites. Then, carefully, fold in the remaining whites. Sprinkle the flour over the batter and, carefully, fold it in without decreasing the volume.
Pour into prepared pan and bake 12-15 minutes, or until cake starts to pull away from the sides. Do not over bake. Cool a few minutes on a wire rack and then invert onto the rack .. thn pop it in fridge …

filling
In a small bowl, mix together cocoa powder and hot water. Set aside to cool slightly.In a double boiler, melt chocolate. Cool 3 to 5 minutes.In a large mixing bowl of a stand mixer, whip cream, sugar and salt at medium speed. Whip for 30 seconds. It should slightly thicken. Increase the speed to high and whip the cream until soft peaks form. It should happen quite fast ( 20 to 30 seconds ) so do not walk away. Set aside.Whisk cocoa powder mixture with melted chocolate until smooth. At first it will look like your chocolate seized but keep whisking. It will come back together and be smooth.With whisk, fold in 1/3 of the whipped cream into chocolate mixture to lighten it. Switch to a rubber spatula and gently fold in the rest of the whipped cream, until no streaks remain. It is important or the mousse won’t set right.Spoon the mousse over cooled cake layer. Tap the form on your counter top 3 times to get rid of any air bubbles. Smooth the top with a spatula. Wipe the inside of the pan with a paper towel from any mousse smudges. Refrigerate the cake for at least 15 minutes so the mousse can set.pop it in fridge again for 1 hour

For the glaze:

Meanwhile, Place 7 ounces chocolate, butter and corn syrup in a microwaveable bowl. Heat on full power 1 minute. Add vanilla and stir until completely melted and smooth. Let cool 10 minutes.
Set the rack holding the cake over a pan to catch drips. Holding the glaze 1/2 inche above the cake, pour the glaze evenly, using a spatula to cover the sides, if necessary. Refrigerate 20 minutes or until glaze is set.
i have decorated with white and dark chocolate chips you can decorate it with ur own choice ..
serve chilled