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Chocolate Cake: Preheat the oven to 350 degrees Fahrenheit. Line a 9" springform pan with parchment paper and set aside. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a whisk to evenly combine.
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Step 2 Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high.
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Make the cake. Preheat oven to 350 degrees F. Grease or spray 9X 13 pan with baking spray. Set aside. Whisk flour, sugar, cocoa powders, baking soda, baking powder and salt together in a large bowl. In a large bowl or stand mixer, mix the buttermilk, oil, sour cream, eggs and vanilla together until combined.
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Preheat oven to 350°F (176°C) and prepare an 8 inch cake pan with parchment paper in the bottom and grease the sides. 2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
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Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup.
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Beat the heavy whipping cream in a stand mixer on high speed for 2 minutes or until stiff peaks form. Transfer to a separate bowl and wipe the stand mixing bowl clean and dry. Beat the egg whites on high speed until soft peaks form. Add the granulated sugar and beat for another 20 seconds until stiff peaks form.
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Preheat oven to 325°; spray a 9-inch springform pan with non stick cooking spray. Melt butter, chocolate and espresso powder in a large microwave safe bowl; 30 seconds at a time until melted and creamy when stirred. Whisk in vanilla and egg yolks; set aside.
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Let both sit to hydrate for at least 5 minutes. Place 8 ounces dark chocolate chips in a medium or large heatproof bowl. Place 8 ounces milk chocolate chips in a second medium or large heatproof bowl. Bring 1 cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat.
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Preheat the oven to 160C/320F and line the bottom of an 8-inch cake tin. Separate the eggs, put the egg whites in a large mixing bowl and the egg yolks in a medium mixing bowl. Add the milk and vegetable oil to the egg yolks and whisk to combine. Sift in the cocoa powder and cake flour and mix until smooth.
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Preheat oven to 375°F. Line bottom of an 8"x3" springform pan with parchment paper; grease sides and bottom of pan. Set pan aside. Using a double boiler or a heatproof bowl over a gently simmering saucepan of water, add chocolate and butter. Heat, stirring occasionally, until fully melted.
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Whip cream to medium peaks. Fold ganache and whipped cream together. Spread mousse over cooled brownie. In a small bowl, sprinkle the gelatin over the water. Then, let stand for 5 minutes. Place the chocolate in a medium bowl. Then, add ½ cup of cream and 2 tablespoons of sugar to a small saucepan.
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Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside. 2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds.
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Place the chocolate in a medium bowl. Heat 1/2 cup of the cream and the sugar in a small saucepan over medium heat until the sugar dissolves and the cream is steaming. Pour over the chopped chocolate; add the gelatin and stir until smooth. Beat the remaining 1 cup cream with an electric mixer until stiff peaks form.
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In a small bowl, mix together cocoa powder and hot water. Set aside to cool slightly. In a double boiler, melt chocolate. Cool 3 to 5 minutes. In a large mixing bowl of a stand mixer, whip cream, sugar and salt at medium speed. Whip for 30 seconds. It should slightly thicken.
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Refrigerate for at least 15 minutes while preparing the top layer. Make the Top Layer: In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat.
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For the cake base: Preheat oven to 325 F. Grease a 8″ springform pan and set aside. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating. Let mixture cool before whisking in the vanilla and egg yolks.
