A Chocolate Cake State of Mind

Directions

1. Preheat oven to 350. Grease 2, 9 Inch Circular Cake Pans.
2. In a bowl, mix flour, sugar, and cocoa powder baking soda, and baking powder and set aside.
3. In a tiny bowl, mix together water and hot chocolate mix and set aside.
4. In an electric mixing bowl with the paddle attachment, mix together eggs, milk yogurt, pudding, and vanilla. Add half the flour mixture until mixed, then mix in remaining flour mix until combined. Do not over-mix. Stir in hot chocolate mixture.
5. Pour the batter equally into the 2 circular cake pans. Bake for 35 minutes. Cool cakes for 15+ minutes. Remove the cakes from the pans and allow them to cool completely.
6. In a bowl, dissolve the cocoa powder and hot chocolate in the hot water.
7. In a double boiler, melt the chocolate chips until smooth. Let cool.
8. In the electric mixer, with the whisk attachment, whip the cream and sugar until stiff peaks form.
9. Stir the cocoa mixture and hazelnut spread into the melted chocolate chips. Add half of the whipped cream to the chocolate mix and fold in. Fold in the rest of the whipped cream until there is no white remaining. Refrigerate until the cake has cooled completely.
10. Using a long, serrated knife, slice the 2 cakes horizontally to make 2 equal pieces out of both cakes.
11. Put 1 layer on a large plate (or cake platform) and spread mouse on the top (I like to use offset spatulas). Put second layer of cake on and spread the mouse over top. Continue this process until all the layers are on top of one another and covered with mousse. Once this is complete, spread the remaining mousse over the entire cake. Wipe mousse off of the plate for an ideal presentation.
12. Enjoy! My own recipe, inspired by sweetandsavorybyshinee.com's Supreme Chocolate Cake with Chocolate Mousse Filling.