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1
Preheat the oven to 350 degrees. Grease the bottoms and sides of three 8 or 9-inch round cake pans with shortening or oil and flour. (Do not use cooking spray.)
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2
In a large bowl, beat the cake ingredients on low speed for 1 minute, scraping the bowl constantly. Pour 1 3/4 cups batter in each pan. (If you only have 2 pans, refrigerate the unused batter until needed.).
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3
Bake 24 minutes or until a toothpick comes out clean. Cool 10 minutes. Turn cakes onto a wire rack to cool completely.
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4
Meanwhile, in a 2 quart saucepan, make the mocha mousse. Mix 1/4 cup of the whipping cream, sugar, and coffee and cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
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5
Add the chocolate chips and vanilla and stir until the chips are melted. Chill 10 minutes in the refrigerator.
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6
In a chilled bowl, whip the remaining 1/2 cup cream until soft peaks form. Fold into the cooled chocolate mixture. Cover and return to the refrigerator for 30 minutes.
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7
In another chilled bowl, beat all the ingredients for the topping on high speed until soft peaks form.
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8
To assemble, fill the layers with the mousse. Spread the frosting over the top and sides. Shave a plain chocolate bar, if desired, with a vegetable peeler for garnish.
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9
Cover and refrigerate 2 hours before serving. Store covered in the refrigerator.
