1
Mix the dry ingredients: Flour, Cocoa Powder, Sugar, Baking Powder, and Salt.
2
Add the Egg, Oil, and Milk, then the Coffee (hot).
3
Bake for about 15 minutes at 170°C (330°F).
4
Let cool completely.
5
The mousse: combine 130g Milk, 2 Egg Yolks, 160g Dark Chocolate, and 250g Heavy Cream (cold).
6
In a saucepan, mix the Egg Yolks with the Milk. Transfer to low heat and cook until the custard coats the spoon.
7
Pour the hot custard over the Dark Chocolate and mix until smooth to form a ganache.
8
Whip the cold Heavy Cream (cold) and gently fold into the ganache.
9
Pour the mousse over the cooled cake and refrigerate at least 1 night to set.
