Ingredients
Instructions
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1.
Preheat oven to 350 F and line the bottom of an 8-inch springform cake pan with a circle of parchment paper
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2.
Over medium-low heat, heat 1 cup of whipping cream until hot but not boiling
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3.
Add chocolate chips and butter and stir until melted. Remove from the heat and stir in vanilla. Set aside and cool
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4.
In a large bowl using an electric mixer whisk the eggs with sugar until frothy. While the mixer is running, slowly add 2 cups of cooled chocolate sauce until combined. Pour batter into the prepared springform cake pan, then place the pan on a baking tray and bake for 40 minutes. Slightly open the oven door and let the cake cool completely. The cake will deflate a bit, don't worry it will be filled with the mousse layer
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5.
To make the chocolate mousse layer, add the remaining chocolate sauce into 1 cup of whipping cream and whip until small peaks form. Refrigerate for one hour
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6.
Spread the mousse layer over the cake and refrigerate for 4 hours or overnight
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7.
To remove the cake from the pan, use a knife to loosen the sides before releasing the clasp. Remove the pan and transfer on to a cake plate. Dust with cocoa powder if you wish
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