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1
In a medium saucepan, combine the sugar with the water and lemon juice and bring to a boil over moderately high heat.
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2
Using a wet pastry brush, wipe down the side of the saucepan.
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3
Simmer the syrup undisturbed until it begins to brown around the edges, 4 to 5 minutes.
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4
Swirl the pan, then simmer until the caramel turns a medium-dark amber, about 3 minutes longer.
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5
Remove from the heat.
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6
Carefully add 1/2 cup of the cream in a steady stream.
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7
Stir with a long-handled wooden spoon to combine, then add the remaining 1 1/2 cups of cream.
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8
Stir in the vanilla.
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9
Transfer the caramel to a bowl and refrigerate until very cold, at least 3 hours or overnight.
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10
Preheat the oven to 350.
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11
Butter the bottoms only of three 9-inch round cake pans and line them with parchment paper.
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12
In a medium bowl, whisk the cocoa with the boiling water until a paste forms.
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13
Whisk in the milk until smooth; let cool.
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14
Onto a sheet of wax paper, sift the cake flour with the baking soda , baking powder and salt.
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15
In a large bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy.
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16
Add the egg and egg yolk and beat until creamy.
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17
Add the dry ingredients in 2 batches, alternating with the cocoa mixture; beat until smooth.
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18
Divide the batter evenly among the 3 pans (the layers will be shallow) and smooth the tops.
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19
Bake the cakes for 12 to 14 minutes, or until the tops spring back when lightly pressed.
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20
Let the cakes cool in the pans for 15 minutes, then run a knife around the edges.
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21
Turn them out onto a wire rack to cool completely.
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22
Peel off the parchment.
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23
In a small microwave-safe bowl, dissolve the instant coffee in 3 tablespoons of cold water.
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24
Sprinkle on the gelatin and let stand until softened, about 5 minutes.
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25
Using an electric mixer, beat the caramel with the creme fraiche just until soft peaks form.
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26
Working quickly, microwave the coffee-gelatin mixture at 10-second intervals just until the gelatin is completely dissolved and hot to the touch.
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27
Quickly whisk the hot gelatin into the caramel.
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28
Line a 9-inch round springform pan with plastic wrap, leaving at least 4-inches of overhang all around.
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29
Place 1 of the cake layers, flat side down, in the bottom of the springform pan.
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30
Spoon half of the caramel mousse over the cake in the pan and top with another cake layer.
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31
Press lightly.
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32
Add the remaining caramel mousse and top with the final cake layer, flat side up.
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33
Fold the overhanging plastic wrap over the cake and refrigerate for at least 3 hours or overnight.
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34
In a medium saucepan, heat the cream just until small bubbles appear around the edges.
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35
Remove from the heat.
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36
Add the chocolate and let stand for 5 minutes.
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37
Stir until smooth.
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38
Let the glaze cool for about 1 hour, until thick but pourable.
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39
In a small bowl, stir the confectioners' sugar with the milk and transfer to a pastry bag fitted with a tiny, plain tip.
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40
Unwrap the top of the cake and invert the cake onto a large serving plate.
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41
Slide wide strips of wax paper under the bottom edge of the cake all around to catch drips.
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42
Remove the side and bottom of the pan and unwrap the cake.
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43
Smooth the sides of the cake with an offset spatula.
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44
Pour about 3/4 cup of the chocolate glaze over the cake and spread it all around, filling in any gaps.
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45
Refrigerate for about 5 minutes, until set.
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46
Pour the remaining chocolate glaze on the cake and spread it all around; do not spread once the glaze is smooth.
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47
Starting from the center and working quickly out toward the edge, pipe a continuous spiral of white glaze over the top of the cake.
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48
Using a toothpick or wooden skewer, run the tip gently through the glaze from the center to the edge to create a web pattern.
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49
Refrigerate the cake for about 15 minutes to set the glaze.
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50
Let the cake stand at room temperature for 30 minutes.
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51
Gently remove the wax-paper strips, cut the cake into wedges and serve.
