2 tablespoons powdered instant coffee, dissolved into ¼ c. + 1 tbsp. hot 1 1/2 cups heavy or whipping cream
1/4 cup milk
4 tablespoons butter
1/4 cup unsweetened cocoa powder
1/2 cup unsifted cake flour
3 lg. eggs
3 lg. egg yolks
1 teaspoon baking powder
8 ounces semi-sweet chocolate, cut into sm. pieces
6 ounces unsalted butter
The cake can be baked in 2 (8-inch) round pans or in an 11x17 jelly roll pan. Line bottom only of pan with parchment or waxed paper. Preheat oven to 400 degrees.
Heat milk with butter in small pan until butter melts (medium heat). Reduce heat to low - DO NOT SIMMER.
Sift flour, cocoa powder and baking powder twice. Return to sifter and set aside. In large heat-proof bowl use a hand whisk to mix sugar, whole eggs and egg yolks. Set bowl in a pan of barely simmering water. Heat mixture until lukewarm to the touch, whisking occasionally.
Transfer bowl to an electric mixer and beat on high speed until mixture has cooled and triples in volume. Sift 1/3 of the flour mixture over egg batter and fold in gently by hand. Fold in 1/2 of the remaining flour, then fold in the remainder of the flour.
Pour hot milk and butter and fold in very well. Turn batter into prepared pan. Bake cake until browned and starts to shrink from side of pan. Cool cake in pan on rack. If cake is baked in an 11x17 pan, cut 2 eight-inch circles when cooled.
Place chocolate, butter and corn syrup (or honey) in a small heat- proof bowl. Heat gently in a pan of water over low heat until almost completely melted. Remove from heat and stir gently until completely melted.
Place one 8-inch cake layer in a 9- or 10-inch springform pan. Pour one mousse recipe over the cake layer and refrigerate until mousse is set (2-4 hours). Place second cake layer on top of refrigerated mousse. Pour second mousse recipe over cake, smooth and refrigerate overnight.
Soak dish towel in very hot water. Wring out and immediately wrap around springform pan. You may have to do this twice. Release form and smooth sides with spatula.
Refrigerate unmolded cake for 20 minutes. Make glaze while cake is refrigerating. Pour glaze over cake using a spatula sparingly to spread glaze over top and sides of cake. (Put cake on a rack placed over a sheet of foil.)