Cake:

1 1/3 c. flour
1 tsp. baking soda
2/3 tsp. baking powder
2/3 tsp. salt
1 1/3 c. sugar
1/3 stick unsalted butter
2 eggs
3 oz. unsweetened baking chocolate, melted and cooled
2/3 c. sour cream
1 tsp. vanilla extract (no imitation)
1/2 c. water less 1 tbsp.

Mousse:

1/2 c. powdered sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
dash salt
1/2 tsp. Knox unflavored gelatin
1 tbsp. cold water

Chocolate Glaze:

2 1/2 tsp. Crisco (not butter or marg.)
9 oz. Nestle's or Hershey's semi-sweet chocolate chips

If you don't have the time to make the cake from scratch, use a moist chocolate cake mix and follow package directions. The mousse should be made first. In a small bowl stir together whipping cream, powdered sugar, unsweetened cocoa, vanilla and salt. Put in refrigerator to chill at least 1 hour before using. Put gelatin in a coffee mug and sprinkle with 1 Tbsp. cold water. Sit the mug in a pan of boiling water to dissolve gelatin. When dissolved set aside until it cools to lukewarm. Beat whipped cream mixture until stiff. Fold in gelatin. Refrigerate.

Cake: Sift dry ingredients and set aside. In a large bowl with a mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time. Mix well after each one. Beat in chocolate, sour cream, vanilla and water. Beat slowly to get mixed then at high speed for 3 minutes. Add flour mixture and mix well. Grease 2 round 8 inch cake pans. Line with wax paper and regrease the paper (cut paper to fit the round bottom of the pan). Dust pans with flour shaking out excess. Divide batter evenly. Smooth top.

Bake at 350°F for 35 to 40 minutes or until toothpick comes out clean. Let cake cool in pans for 10 minutes. Run knife around edge, invert onto racks and cool completely. Put one cooled cake on a cake plate and spread mousse on top. Add second cake and smoosh as necessary to get it even. Put in the refrigerator while you make the glaze.

Glaze: Over lowest heat melt crisco and chocolate chips. Stir until smooth. Cool slightly before putting on cake. Spread on sides first then do the top. Put in refrigerator for at least 3 to 4 hours or overnight before serving.