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MAKE CAKE:.
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Heat oven to 350u00b0F
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Grease and flour two 9-inch round cake pans.
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Combine flour, cocoa, baking soda and salt.
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Set aside.
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Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined.
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Add eggs, one at a time, beating well after each addition.
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Beat in coffee liqueur or coffee and vanilla.
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Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined.
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Stir in boiling water until blended.
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Pour into prepared pans.
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Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean.
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Cool in pans on wire racks 10 minutes; remove from pans to wire racks.
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Cool completely.
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CHOCOLATE MOUSSE:
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Split each cake layer horizontally to make four layers total.
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Place one layer on serving plate; spread with one-third of the mousse (about 1 cup).
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Repeat layering with two of the remaining layers and remaining mousse.
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Place remaining cake layer on top.
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CHOCOLATE MOUSSE:.
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Place HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground.
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Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan.
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Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling.
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With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted.
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Scrape side of food processor bowl.
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Add coffee liqueur or strong coffee and vanilla extract through feed tube; process 10 to 20 seconds or until smooth.
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Pour into large bowl; cool about 10 minutes or until mixture is room temperature.
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Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form.
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Fold whipped cream into chocolate mixture.
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Cover; refrigerate at least 30 minutes.
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CHOCOLATE FROSTING:.
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Stir together sifted powdered sugar and HERSHEY'S SPECIAL DARK Cocoa in medium bowl.
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Add whipping cream and vanilla extract.
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Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency.
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Frost cake top and sides.
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Cover; refrigerate at least 2 hours before serving.
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Enjoy!
