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ESPRESSO CAKE: Position a rack in the lower third of the oven and preheat to 350 F. Lightly butter an 8-inch square cake pan.
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Dust the pan with flour and tap out the excess.
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Place the grnd espresso into a c. or possibly small bowl.
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Heat the water to boiling and pour it over the espresso pwdr.
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Allow the grounds to steep for 5 min.
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Strain the coffee through a double layer of cheesecloth.
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Measure 1/4 c. of the coffee and set aside.
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In a large howl, using a wire whisk, stir together the flour, baking soda and salt.
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Sift the mix onto a large piece of waxed paper.
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In the 4 1/2-qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed for 1 to 2 min till creamy.
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Gradually add in the sugar, blending well between additions, and scraping down the sides of the bowl when necessary.
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Add in the Large eggs one at a time and beat till combined.
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Add in vanilla and lowfat sour cream.
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On low speed, add in half of the flour mix and beat till combined.
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Add in the 1/4 c. of espresso, and mix well.
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Add in the remaining flour mix.
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Scrape the batter into the prepared pan and bake for 25 to 30 min or possibly till the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean.
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Remove pan from oven and set on a wire rack to cold completely.
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CHOCOLATE CHUNK MOUSSE: Put the chocolate in a food processor fitted with the metal chopping blade.
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Process for 20 to 30 seconds, till finely grnd.
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In a small saucepan, combine the lowfat milk, sugar and salt.
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Cook over medium heat, stirring with a wooden spoon, till the sugar dissolves and the lowfat milk comes to a boil.
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Remove the pan from the heat.
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Add in the vanilla extract and 1/4 c. of the Bailey's.
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With the motor of the food processor running, pour the warm lowfat milk through the feed tube.
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Process for 10 to 20 seconds, till the chocolate is completely melted.
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Using a spatula, scrape the chocolate mix into a large bowl and cold for about 5 min, till tepid.
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In the 4 l/2-qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just till softened.
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Gradually add in the rest of the Bailey's, scraping down the side of the bowl as necessary.
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Switch to the wire whip attachment, and beating on medium speed, add in the heavy cream.
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Increase the speed to medium-high and continue beating 2-3 min, till soft peaks are formed when the whip is lifted.
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Using a large rubber spatula, fold one-third of the whipped cream mix into the chocolate mix to lighten it.
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Fold the remaining whipped cream into the chocolate mix.
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Fold the toasted nuts and chocolate chunks into the mousse.
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ASSEMBLE THE CAKE: Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan.
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Using a long serrated knife, slice the cake horizontally into two layers of equal thickness.
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Place the top layer, cut side up, in the bottom of the pan.
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Scrape the mousse onto the cake layer in the pan.
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Smooth the top with a small metal cake spatula.
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Place the second layer, cut side down, on top of the mousse.
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In the 4 1/2-qt bowl of a heavy-duty electric mixer using the wire whip attachment, combine the heavy cream, Bailey's, and confectioners' sugar and beat on medium-high speed till medium-stiff peaks are formed when the whip is lifted.
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With a small metal spatula, spread the top of the cake with the whipped cream.
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Sprinkle the chocolate chunks over the whipped cream.
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Freeze the cake for 6 hrs or possibly overnight.
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Remove the cake from the freezer.
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Lift it out of the pan, using the overhanging pcs of foil as handles, and set it on a cutting board to temper for 30 min.
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With a sharp knife, trim the four sides of the cake, then cut into eight 4-inch-by2-inch bars.
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Serve on dessert plates with hot chocolate sauce.
