Chocolate Cake with Kahlua mousse and ganache filling

Chocolate Cake:
1 cup strong coffee, hot
1 cup cold water
1 cup cocoa powder
3oz bittersweet chocolate, chopped
2 1/2 Cups plus 2 tablespoons flour
6 tablespoons corn starch
2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter
2 1/2 cups sugar
4 large eggs
1 1/2 teaspoon pure vanilla extract

Preheat oven to 350 and prepare 2 x9 inch round cake pans by spraying with non stick cooking spray and lining the bottom of pan with waxed paper circle.

Dissolve the chopped chocolate and cocoa powder in the hot coffee and stir until completely smooth.  Add the cold water and whisk together until smooth. 
Sift flour, cornstarch, baking soda, baking powder and salt together onto a piece of parchment paper.
Put butter and sugar in the bowl of your electric mixer and using the paddle attachment beat until lighter in color and fluffy.
Add eggs one at a time, mixing on low speed after each addition.  Add vanilla and mix well. Add the dry ingredients alternately with wet ingredients, starting and finishing with dry. Fill one pan 1/3 of the batter and the other 2/3 full.  Making sure pan is not over 2/3 full and bake.  Check after 30 minutes and every 10 minutes after that until a cake tester comes out clean.  Cool in pan for 15 minutes then turn out on rack and cool completely.  When cool completely wrap in cling wrap and refrigerate for at least an hour.  Slice the thicker layer horizontally so you have 3 layers for filling and stacking.

Kahlua Chocolate Mousse
4 Egg yolk
1/2 cup sugar
1 oz Kahlua
8oz Dark chocolate
4 Egg whites
1 1/2 cups cream

In a double boiler, melt chocolate.  Set aside but don't let it cool too much or else it will not mix well.

In a medium bowl, beat eggs, sugar, Kahlua until pale yellow and thickened, set aside.

In a separate bowl beat heavy cream until soft peaks form, set aside and refrigerate until ready to use.

In another bowl beat egg whites until stiff peaks form.

With a rubber spatula, fold melted chocolate into the egg yolk mixture.  Then fold in whipped cream, then gently fold in the egg whites. 

If the mousse seems a bit "loose" you can refrigerate for a few hours to stiffen.

Chocolate Ganache

2oz bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon confectioners sugar

Place chocolate,c ream and sugar in a small microwave safe bowl.  Cook on high power until mixture is warm to the touch 20-30 seconds.  Whisk until smooth and transfer to the refrigerator.  Let stand until just chilled, no longer than 30 minutes.