Chocolate Cake with White Chocolate Mousse

The Cake:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, olive oil and almond extract; beat on medium speed of mixer 2 minutes. Stir in hot coffee (batter will be thin).

Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

The White Chocolate Mousse (filling):
Place a stand mixer bowl and whisk attachment in the freezer. Place the white chocolate chips in a bowl and microwave on a low power setting for around two minutes, running the microwave in 30-second increments, stirring in between, until it is smooth and completely melted. Set aside.

Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high-speed until stiff peaks form. Remove the bowl from the mixer. By hand, whisk to combine 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Spread the mousse over the top of what will be the bottom layer/base of your cake – spread evenly. Use an offset spatula to smooth the top. Place the other cake round over the mousse, pressing down lightly. Chill for at least 1 hour.

The Chocolate Ganache:
Heat the heavy cream and the butter in a small saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a large bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth and bring the ganache to room temperature (about 1 hour). With a spatula, spread the ganache over the cake top and sides, covering evenly.

The White Chocolate cutouts:
Melt the white chocolate in the microwave on a low power setting for around two minutes, running the microwave in 30-second increments, stirring in between, until it is smooth and completely melted.

Line cookie sheet with parchment paper. Pour melted white chocolate onto parchment paper and quickly spread into a thin layer using a rubber spatula.

Refrigerate until chocolate is firm (about 15 minutes). Cut chocolate into shapes with a sharp knife or cookie cutters. Lift the cutouts carefully from the parchment paper with a spatula or knife. Refrigerate until ready to use. Decorate the cake with the white chocolate cutouts on top.