3 cups heavy cream
8 large egg whites, room temperature
1/2 cup sugar
6 tablespoons unsweetened, dutch processed coco powder
2 cups bittersweet chocolate, roughly chopped and melted (you can let the chocolate in the microwave in batches of 10 seconds, mixing in between until fully melted)
1 stick unsalted butter, at room temperature and diced into small pieces
1/2 tablespoon vanilla extract
1 tablespoon brandy (choose a brandy that you would enjoy drinking), you can leave this ingredient out if you wish
Pinch of salt
1 tablespoon vegetable oil
1 tablespoon coco powder and 2 tablespoons flour mixed together
1 1/2 cups cake flour, sifted
1/2 cup unsweetened dutch processed cocoa powder
1 tablespoon granulated coffee
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 cup water
Whip the heavy cream until it becomes frothy and resembles whipped cream. Set aside in the refrigerator.
Create a double broiler by placing a heat resistant bowl over a pan filled half way with simmering water. Add the eggs and sugar to the bowl and beat until it becomes frosty and pale.
Using a hand-blender, incorporate mix on high for 3-4 minutes until it has thickened and is almost white in color.
Combine the coco powder, unsalted butter, vanilla extract and brandy into the melted chocolate and mix until everything has been combined together and well incorporated.
Take 1/3 of the egg mixture and fold into the melted chocolate. Repeat this twice with the remaining egg mixture.
Fold in the whipping cream, there will be streaks but this adds to the design of the cake.
Refrigerate for an hour.
Preheat the oven to 325 degrees Fahrenheit place the rack in the center.
Lightly grease 3 9 inch cake pans, line with both with parchment paper and cover with the flour/coco mixture.
Sift together the dry ingredients (cake flour, coco, coffee, baking powder, baking soda, salt and sugar) and sift again to ensure the cake is perfectly airy.
Add the wet ingredients one at a time and whisk together until completely blended.
Pour the batter evenly into the three pans and bake for 10-14 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool on a rack for 15-20 minutes.
Cover the sides with remaining mousses and refrigerate for an hour before slicing.