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1
Preheat the oven to 350 degrees F. For the cake: Put the eggs and 1 cup of the sugar in a large mixing bowl and, with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes.
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2
Sift the cocoa, flour and baking powder together in another large mixing bowl.
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3
Add the egg mixture and fold to mix thoroughly.
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4
Grease 2 (9 by 2-inch) round cake pans with the butter.
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5
Sprinkle each with a tablespoon of the remaining sugar.
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6
Pour the cake batter evenly into the pans and bake until the cake springs back when touched, about 25 minutes.
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7
Let cool for about 2 minutes.
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8
Using a thin knife, loosen the edges of the cakes and flip onto a wire rack.
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9
Let cool completely.
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10
Sift together the confectioners' sugar and cocoa powder into a medium-size bowl.
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11
Add the butter and mix with an electric mixer until incorporated.
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12
Add the vanilla and boiling water and mix until smooth.
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13
Let cool.
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14
In the bowl of an electric mixer, combine the cream and the chocolate.
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15
On medium speed.
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16
Whip until stiff peaks form, set aside.
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17
To assemble the cake: Line a baking sheet with parchment paper and place a wire rack over it.
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18
Using a serrated knife, cut each cake in half horizontally.
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19
Brush the tops of three of the layers with 1/4 cup of the simple syrup.
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20
Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
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21
Spread 3/4 cup of the mousse evenly on top of the cake.
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22
Top with a second layer of cake.
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23
Spread another 3/4 cup of the mousse over the top of the cake.
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24
Repeat the same process with the third layer.
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25
Top with the fourth layer.
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26
If necessary, shave off any uneven pieces of the cake with a serrated knife so that it is smooth and even on all sides.
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27
Chill for 2 hours.
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28
Spread the frosting evenly over the sides and top of the cake.
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29
Refrigerate until the frosting sets.
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30
Place the chocolate curls on top of the cake.
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31
Slice and serve with the ice cream.
