Chocolate Mousse

top:

1 cup whipping cream

1/4 cup powdered sugar

middle:

A

1 cup semi sweet chocolate chips

1 cup whipping cream

1 tsp vanilla

1 tsp instant coffee granules

B

2 cups whipping  cream

1/4 cup sugar

bottom:

1 cup all purpose flour

1/2 cup cocoa powder

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1 pinch of salt

1/2 cup milk

1 egg

1/4 vegetable oil

1 tsp vanilla

1/2 cup water

1. line the 9 inch round pan with parchment paper at the bottom
2. combine all ingredients for the cake and bake for 25-30 mins at 350F remove from pan and let it cool
3. combine all the A ingredients in a double broiler and stir until smooth. set aside to cool , stirring occasionally to speed up the cooling.
4. combine all B ingredients and whipped until soft peak. then combine the cool chocolate and stir well. (do not mix when the chocolate is still warm)
5. place the cake on a plate,line the sides with 2 inches tall of  parchment paper you may tape the ends that overlap.
6. pour the mousse on top and place it in freezer for an hour . ( do not pour the mousse into cake when cake is still warm, you may place the mousse bowl in the ref first while wating for the cake to cool.)
7. it is better to wait until the mousse is set or firmer before making the final top layer. Using wire whisk mix the remaining two ingredients  for the top until peak forms place it in icing bag with star tip , decorate the top of the cake , you may also sprinkle some cocoa powder or chocolate chips.
8. chill the cake again but do not freeze.