Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.
- Combine all Chocolate Sponge Cake ingredients except hot espresso in a large bowl. Beat on medium-high speed for 3 minutes.
- Gradually add hot espresso to the batter, mixing until combined. Batter will be thin.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool completely.
- Make the Chocolate Mousse: Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Whisk egg yolks and sugar until pale and thick. Stir in vanilla bean paste.
- Gradually pour melted chocolate mixture into egg mixture, mixing until combined. Whip heavy cream to soft peaks and gently fold into chocolate mixture.
- Spread Chocolate Mousse evenly over cooled cake.
- Make the Chocolate Glaze: Melt chocolate, heavy cream, and corn syrup together until smooth. Pour over mousse and chill until set.
- Make the Whipped Ganache: Heat heavy cream to a simmer. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth. Chill until firm, then whip until light and fluffy.
- Pipe or spread Whipped Ganache over glazed mousse. Refrigerate for at least 4 hours before serving.
