A delicious layered mousse cake with a hint of coffee.
Preheat oven to 350F and line the bottom of two 8 inch round springform pans.
Combine all the dry ingredients in a large bowl.
Mix together all the liquid ingredients separately.
Make a well into the dry and add the liquid and whisk until it all just comes together.
Divide batter into two pans, and bake for 30 minutes or longer, checking often with a toothpick.
Remove from the oven, place on a wire rack and let fully cool in the pan.
Melt the chocolate and set aside to get to room temperature.
Whisk the whipping cream with the icing sugar until light and fluffy.
When the chocolate is still melted but no longer hot and more or less similar in temperature to the cream, whisk it in quickly
Next whisk in the vanilla and coffee.
Let set in fridge for at least 3 hours.
Using a serrated knife, slice the tops of your cake ever so slightly off to create a flat surface.
Spoon over half the mousse and level it out. Place the next slice of cake over top the mousse, then add the other half of the mousse.
Garnish with white chocolate shavings.
Refrigerate before cutting.