Triple Layer Chocolate Mousse Cake

Ingrédients

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla

1 cup boiling water

Chocolate Mousse (see next page for recipe)

Sliced almonds (optional)

Chocolate curls (optional)

Instructions

Preheat oven to 350°F.

Grease and flour three 8-inch round pans -- I also line with parchment. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix at medium speed 2 minutes. Stir in boiling water. (Batter will be thin.) Pour batter evenly into prepared pans. Bake 28 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely.

Meanwhile prepare Chocolate Mousse - SEE NEXT PAGE FOR RECIPE

Use to fill and frost cooled cake layers. Garnish with almonds and chocolate curls. Refrigerate at least 1 hour before serving. Cover and refrigerate leftover cake.