For the Cake:

• 1 ¾ cups All-purpose flour – Sifted
• 2 cups Granulated sugar
• ¾ cup Unsweetened cocoa powder – High-quality
• 2 teaspoon Baking powder
• 1 ½ teaspoon Baking soda
• 1 teaspoon Salt
• 2 large Eggs – Room temperature
• ½ cup Vegetable oil – Neutral-flavored
• 1 cup Buttermilk – Room temperature
• 1 cup Hot coffee – Enhances chocolate flavor

For the Mousse:

• 8 oz Semisweet chocolate – Melted and cooled
• 2 cups Heavy whipping cream – Cold
• 1 tablespoon Powdered sugar
• 1 teaspoon Vanilla extract
• 1 teaspoon Unflavored gelatin – Optional stabilizer

For the Ganache:

• 6 oz Bittersweet chocolate – Finely chopped
• ¾ cup Heavy cream – Heated
• 1 tablespoon Light corn syrup – For shine
• 1 tablespoon Butter – Room temperature