Triple Chocolate Trifle

Preheat oven to 350 degrees F.

In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Batter will be thick.

Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

For the mousse: Combine the chocolate and water in a heatproof bowl set over a pan of simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside and let cool to near room temperature.

In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium-high speed until stiff peaks form. They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture. Then add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.

Cover the mousse with plastic wrap and refrigerate at least 3 hours.

For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form. Add the vanilla and powdered sugar, then mix until fully incorporated. Be careful not to over-beat.

Cut up one of the 9 inch round cakes into 1 inch cubes. Layer the cake, mousse, and whipped cream until the trifle bowl is completely full.

Grate a Dove dark chocolate bar up. Sprinkle the Dove chocolate shavings over the top of the trifle. Refrigerate until ready to eat.