Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined, but be careful not to over-mix, as this can cause the cake to become dense. The batter should be relatively thin at this point, which is normal for a moist cake.
Add the boiling water: Carefully pour in the boiling water, mixing gently until incorporated. The batter will become very thin, but this is what makes the cake exceptionally moist. The hot water helps activate the cocoa and baking soda, ensuring a rich chocolate flavor throughout.
Bake the cake layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs attached. Be sure not to overbake, as this will dry out the cake. Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
Make the chocolate mousse: While the cake layers are cooling, prepare the chocolate mousse. In a heatproof bowl, melt the semi-sweet or bittersweet chocolate using a double boiler or microwave. To use a double boiler, place the chocolate in a bowl over a pot of simmering water, stirring occasionally until the chocolate is fully melted. If using the microwave, heat the chocolate in 20-second intervals, stirring between each, until smooth and melted. Allow the melted chocolate to cool slightly.
Whip the heavy cream: In a separate chilled bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. This can be done with an electric mixer or by hand, but an electric mixer will save time. The whipped cream should be light and airy, with stiff peaks that hold their shape when the beaters are lifted.
Combine the chocolate and whipped cream: Once the chocolate has cooled slightly, gently fold it into the whipped cream. Add 1 teaspoon of vanilla extract for extra flavor. Be careful not to deflate the whipped cream; fold gently until the mixture is smooth and well combined. The mousse should be airy and creamy, with a rich chocolate flavor.
Assemble the cake: Once the cake layers have cooled, place one layer on a serving platter or cake stand. Spread a generous layer of the chocolate mousse over the first cake layer, smoothing it evenly. Place the second cake layer on top and cover the entire cake with the remaining mousse. If desired, you can pipe the mousse around the edges for a decorative finish.
Chill and serve: For best results, refrigerate the assembled cake for at least 2 hours to allow the mousse to set. This will ensure that the mousse holds its shape when sliced. Once chilled, slice and serve the cake, enjoying the rich chocolate flavor and creamy mousse layers!
Notes
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