Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Combine all Chocolate Cake ingredients except hot coffee in a large bowl. Beat on medium speed for 2 minutes.
- Gradually add hot coffee to the batter, mixing until combined. Batter will be thin.
- Pour batter into prepared pan and bake for 30-35 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. Stir in heavy cream.
- In a separate bowl, beat eggs and sugar until pale and thick. Stir in vanilla bean paste.
- Gradually pour melted chocolate mixture into egg mixture, mixing until combined.
- Spread Chocolate Mousse evenly over cooled cake.
- Make the Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread Whipped Cream evenly over Chocolate Mousse.
- Refrigerate for at least 3 hours before serving.
