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1
Position rack in oven to lowest position and preheat to 350.
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2
Butter a 9 inch spring form pan and line 8 inch parchment and butter the parchment.
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3
Place the broken chocolate hot water and espresso powder in a 1 qt heatproof glass bowl and melt in microwave on medium power., stir occasionally until chocolate is smooth.
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4
When chocolate is melted gradually pour in the canola oil and blend with small whisk until incorporated.
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5
Set aside to cool.
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6
Whisk together the flour ,baking powder salt and baking soda in medium bowl with whisk.Set aside.
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7
In chilled bowl, with chilled whip attachment, whip 3/4 c of the cream on medium speed until soft peaks.
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8
Add vanilla and slowly add the remaining cream and beat until firm peaks., but is still creamy.
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9
Do not over beat of it will be lumpy.
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10
Place eggs in a large bowl and beat with electric mixer on medium speed for 1 minute.Add superfine sugar taking about 30 seconds to blend.beat for 1 minute longer.
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11
Reduce mixer to medium low and pour in melted chocolate.
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12
Mix for 2 minutes.scrape down sides if necessary.
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13
Chocolate mixture is ready when it thickens slightly.
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14
Reduce mixer to low and add flour , dividing the flour in 3 parts and the whipped cream in 2 parts.starting and ending with flour.scrape side of bowl as needed but don't overmix.
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15
Remove bowl from mixer and gently fold in 1/2 cup snocaps candy.
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16
Empty batter into a buttered pan .sprinkle 1/4 c snow-caps over the top, but don't press down.
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17
Bake 42-45 mins baking quickly in the last 2-3 minutes.
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18
A few particles of cake should cling to the toothpick when inserting in the center.
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19
Remove cake from oven and place pan on cooling rack.
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20
Let stand 20 minutes.
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21
Remove the rim of the pan and let stand 10 more minutes.
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22
Then using the cooling rack invert the cake on cooling rack.
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23
Remove the metal disk and parchment paper.
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24
Place an 8 inch cardboard round on top of cake using a plate turn the cake topside and place on a sheet pan.
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25
Lined with wax paper.
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26
Make the glaze:.
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27
Place chocolates and butter in a 1 at glass bowl and melt in microwave.
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28
Using whisk add sugar and hot water, stirring until smooth.
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29
Blend in corn syrup and then the vanilla.
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30
At this point the glaze should be glossy and pourable.
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31
If it's too thick add some water.
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32
Glaze sides of cake first, using a spoon to drizzle around the cake.
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33
Glaze entire top of cake and smooth with spoon.
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34
Sprinkle remaining snow caps over the top of the cake.
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35
Decorate the sides with snow caps as well in any pattern you choose.
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36
Serve with whipped cream.
