Instructions

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
• Step 2: In another bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Add this mixture to the dry ingredients and mix until just combined. Gradually add the boiling water (or hot coffee), mixing until smooth. The batter will be thin, but that’s what makes the cake moist!
• Step 3: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
• Step 4: In a saucepan, melt the semi-sweet chocolate chips and butter over low heat, stirring until smooth. Set aside to cool slightly. In a clean mixing bowl, whip the heavy cream and granulated sugar until stiff peaks form. Gradually fold in the cooled chocolate mixture until fully combined and smooth.
• Step 5: Once the cake layers are completely cool, place one layer on a serving plate. Spread half of the chocolate mousse over the top. Place the second layer on top and spread the remaining mousse on the top and sides of the cake.
• Step 6: Refrigerate the assembled cake for at least 2 hours, or until the mousse is set. For an elegant touch, dust the top with a sprinkle of cocoa powder or decorate with chocolate shavings before serving.