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1
Prepare cake:
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2
Preheat oven to 350
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3
Place rack at center of oven, grease three 8 inch cake pans
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4
In small bowl, whisk egg yolks, oil, vanilla and milk, set aside.
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5
In large bowl whisk flour, one cup sugar, cocoa powder, baking powder, baking soda, salt.
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6
Add egg yolk mixture and stir to blend.
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7
In clean dry bowl beat egg whites on medium until soft peaks form.
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8
Gradually beat remaining 1/2 cup sugar to hold stiff peaks.
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9
Stir one third of egg whites into batter to lighten, fold in remaining in two batches until blended.
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10
Pour batter into prepared pans, bake 25 to 30 minutes, cool ten minutes and invert onto drying racks.
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11
Prepare mousse:
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12
In small bowl whisk cocoa powder and sugar.
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13
In bowl of an electric mixer beat cream on medium, gradually adding cocoa mixture until softly whipped, put in fridge.
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14
Prepare cake:
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15
Layer mousse on first and second layer, chill in fridge for one hour before glazing.
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16
Prepare glaze:
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17
In medium pan over medium heat, bring 1/4 cup water and sugar to a simmer, stirring until dissolved.
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18
Stir in remaining 1/2 cup water and bring to simmer.
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19
Add chocolate and stir until melted.
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20
Remove from pan, let cool five minutes then add in the beaten egg.
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21
Cool until lukewarm then pour over the chilled cake.
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22
Chill one hour before serving.
