Triple-Layer Chocolate Espresso Mousse Cake

1. Preheat the oven to 350°F (175°C). Grease three 8-inch (20 cm) or 9-inch (23 cm) cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract, and mix on medium speed for about 2 minutes until smooth and well combined.
4. Add the boiling water and instant espresso mixture. Stir with a spatula (the batter will be thin, which is normal). This step helps create a moist and rich texture for the cake layers.
5. Divide the batter evenly among the prepared pans.
6. Bake for 28–35 minutes (for 8-inch pans) or 24–30 minutes (for 9-inch pans), or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before removing and transferring them to a wire rack to cool completely. If needed, level the tops of the cakes with a knife for a flat surface.

2. Espresso Mousse Filling

1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, melted espresso, and vanilla extract, and mix until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture in three parts until the mousse is smooth and light. Let it set in the refrigerator for at least 30 minutes to firm up.

3. Assembling the Cake

1. Place the first cake layer on a serving plate or cake stand.
2. Spread half of the mousse filling on top of the first layer.
3. Place the second cake layer on top and spread the remaining mousse filling over it.
4. Top with the third layer of cake. Let the assembled cake rest for at least 1 hour, but preferably overnight, in the refrigerator to allow the layers to set and the flavors to meld together.

4. Chocolate Ganache

1. Place the finely chopped chocolate in a heatproof bowl.
2. Heat the heavy cream (and corn syrup, if using) in a saucepan until it just reaches boiling point.
3. Pour the hot cream over the chopped chocolate and let it sit for 3 minutes to soften the chocolate.
4. Stir the mixture until smooth and fully combined. Let it cool to a pourable consistency (29–32°C or 85–90°F).

5. Ganache Coating

1. Place the chilled cake on a wire rack set over a baking sheet to catch any excess ganache.
2. Slowly pour the ganache over the center of the cake, allowing it to spill over the edges and cover the sides. Use a spatula to smooth the top surface if necessary.
3. The ganache will set within 10–15 minutes, forming a smooth and glossy coating. If desired, pipe rosettes of ganache on top and decorate with chocolate-covered espresso beans for a finishing touch.

Serving & Storage:

• Refrigerate the cake for at least 2 hours, preferably overnight, before slicing to allow the flavors to fully develop and the mousse to firm up.
• For clean slices, dip a knife in hot water and dry it before slicing each piece.
• The cake stays fresh for up to 4 days in the refrigerator when stored in an airtight container.
• The flavor improves even more the next day, making it perfect for preparing ahead of time!
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