Chocolate Mousse Whipped Cream Frosting:

• Heat the 1 cup heavy cream until it just starts to simmer. Pour it over the chopped chocolate in a bowl, making sure all the chocolate is dipped in the cream. Cover for 5 minutes, then gently whisk until a smooth ganache forms. If not all chocolate is melted, microwave for 10-15 seconds until it is
• To the hot ganache, add the 2 cups of cold heavy cream and whisk to combine
• Cover and refrigerate this mixture until it is thoroughly chilled (about 90 minutes). In the meanwhile, work on the chiffon cake and coffee syrup
• When the chocolate cream mixture has chilled and all cake components are done, take it out of the fridge and whisk until it becomes thick and spreadable (stiff peak stage). Do not overmix. Keep cold through assembly

Chocolate Chiffon Cake:

• Pre-heat your oven to 325F and line 2 8" cake pans with parchment paper
• Separate the egg whites from the egg yolks in 2 bowls
• Whisk the egg whites and cream of tartar (if using) on medium speed. Once they become frothy, start adding sugar 1 tablespoon at a time (you will use ¼ cup sugar here in total). Keep whisking until a shiny, glossy and stiff meringue forms which holds shape ("peaks"); this can take several minutes. Do not whisk more after this point
• To the egg yolks, add the remaining sugar, milk, oil, and vanilla, and whisk to combine. Then sift in the flour, cocoa powder, baking powder and salt, and gently whisk until just combined
• Add a third of the meringue to the egg yolk mixture, and very gently fold it in. Do not apply pressure and take it slow so you don't knock out the air from the meringue. When done, pour this mixture into the remaining meringue and fold together until just combined. Do not overmix; you should have a light and fluffy cake batter
• Divide the batter evenly between the 2 cake pans. Place the pans in a larger sheet pan, and pour about ½" of boiling water into the sheet pan so the cake pans are in a water bath
• Carefully transfer to the oven and bake for 23-25 minutes until a toothpick inserted into the cake comes out with a few light crumbs
• Let the cakes cool down inside the pans for 5 minutes, then carefully take them out of the pans, remove the parchment from underneath, and let them cool fully

Coffee Simple Syrup:

• Add the water, sugar and coffee to a saucepan and cook and stir over low heat until the sugar has dissolved. Do not cook anymore. Let the mixture cool down

Assembly:

• When everything is cooled, it is time to assemble. Use a long serrated knife to divide each cake into 2 layers so you have 4 total layers
• Place the first layer of cake on the turntable or cake stand. Use a pastry brush to brush on coffee simple syrup. Then add a generous layer of the chocolate mousse whipped cream frosting. Repeat with all layers (for the last layer, brush with simple syrup before inverting onto the cake)
• Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 15 minutes. Then apply a thick layer of frosting
• Optionally, add a layer of ganache on top (make sure the ganache is not hot but still runny) and decorate however you like
• Serve & enjoy!
• Keep the cake refrigerated (in fact, I like to put my slices in the freezer for 15 minutes before eating so the frosting becomes more like ice cream!)

Video Tutorial:

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