Chocolate Mousse Cake

Directions

1. For the cake: Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with nonstick spray or butter and lightly flour. Set aside.
2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot milk over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a hand or stand mixer on medium speed, add cooled chocolate mixture, vegetable oil, eggs, and vanilla. Mix together until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Spread cake batter evenly in the prepared cake pan. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool completely on wire rack.
6. For the mousse: Place water in a small bowl, sprinkle the gelatin over water, and let stand for 5 minutes.
7. Place chocolate and sugar in a medium bowl. Heat 1/2 cup of the cream in the microwave for 1 minute or just until it starts to boil. Add the softened gelatin to the cream and stir until fully dissolved. Pour the cream over the chocolate and whisk until chocolate is melted and the mixture is smooth. Cool to room temperature.
8. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream until soft peaks form.  Use a whisk to mix in 1/3 of the whipped cream into the chocolate mixture. Using a rubber spatula, fold the remaining whipped cream into the chocolate mixture until no streaks appear.
9. Spoon the chocolate mousse into the pan over the cooled chocolate cake. Smooth the top with an offset spatula. Place the cake to the refrigerator and chill until set, about 2 hours.
10. For the ganache: Place chocolate in a medium bowl. Heat the cream and butter in the microwave for 1 minute or just until it starts to boil. Pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature.
11. Spread the ganache over the top of the chilled mousse layer and refrigerate until set. About 45 minutes.
12. Run a knife along the outer edge of the cake to loosen it from the pan and gently remove from the pan. Serve with whipped cream and extra chocolate chips.