Chocolate Mousse Cake w/Chocolate glaze

Cake
In a glass bowl, Mix 2 oz bitter sweet chocolate (chopped up) with 1/4 cup butter. Pour in 1/2 cup of boiling to melt it and mix a bit. Let stand. In a separate bowl add 1 egg, 1/2 cup sugar & 1 Tsp vanilla. Whisk until frothy (doubled in volume). Add chocolate/butter mixture and mix together. Sift in 1 & 1/4 cup flour, 1 Tsp baking powder, 3/4 Tsp baking Soda, & 1/2 Tsp salt. Mix well then add 1/2 cup of hot, strong coffee. Pour contents into 2 x 8" cake pans. Bake for 25 minutes at 325ºF (160ºC).

Chocolate Mousse
Bring 1 & 1/2 cups whipping cream to full simmer. Pour over 12 oz bitter sweet chocolate (chopped up into small pieces) stir gently to melt.
In a pan add 1/2 cup of sugar and 1/3 cup of water. Heat until it reaches 250 F (use candy thermometer). Separate 3 eggs into a glass bowl and whip the eggs a bit to soften them up. Turn mixer to high and slowly add the boiling sugar (pouring it down the side of the bowl). Whip on medium till it cools down a bit then add the Chocolate/cream mixture. Stir to blend it together then let sit until it reaches room temperature (1/2 hour). This is our ganache. Remove cake from oven (top should spring back when you touch it) and let cool.
Fold in 1 & 1/2 cups of whipped cream to the ganache. Pour half into a 9" cake pan. Slice cake in half (horizontally) and place on top of mousse. Add the rest of the mousse and place the remaining cake layer on top. Place in freezer for 5 hours. Meanwhile, make a chocolate glaze (See Page 23-2).
Use a hair dryer to melt the frost from the side of the cake pan and invert pan to remove cake. Top with a chocolate glaze & chill until ready to serve.

Chocolate Glaze
Add 1/2 cup whipping cream, 1/2 cup of water & a cup of sugar to saucepan and bring to full boil. Add 1/2 cup cocoa powder and whisk in while continuing to boil for 4 minutes. Stir in 1 & 1/2 Tbsp gelatin powder that has been softened in 1/4 cup water. Chill to set. You can reheat this to pour over your cakes.

Chocolate glazed Petit Fours
Use the leftover layer of cake. Use a round cookie cutter to cut out small cakes and top with Chocolate glaze. Top with a few silver sugar dragees (draw-shay)