1Combine all dry ingredients for the cake: flour, 0.5 teaspoons of baking soda, 0.5 teaspoons of baking powder, 0.5 teaspoons of salt, and 0.75 cup of cocoa powder. Mix them well.
2Combine all dry ingredients for the cake: flour, 0.5 teaspoons of baking soda, 0.5 teaspoons of baking powder, 0.5 teaspoons of salt, and 0.75 cup of cocoa powder. Mix them well.
3Combine all dry ingredients for the cake: flour, 0.5 teaspoons of baking soda, 0.5 teaspoons of baking powder, 0.5 teaspoons of salt, and 0.75 cup of cocoa powder. Mix them well.
4In a separate bowl, combine the wet ingredients: 2 cups of sugar, 2 eggs, 0.5 cup of oil, 2 teaspoons of vanilla extract, and 1 cup of buttermilk. Mix well.
5In a separate bowl, combine the wet ingredients: 2 cups of sugar, 2 eggs, 0.5 cup of oil, 2 teaspoons of vanilla extract, and 1 cup of buttermilk. Mix well.
6In a separate bowl, combine the wet ingredients: 2 cups of sugar, 2 eggs, 0.5 cup of oil, 2 teaspoons of vanilla extract, and 1 cup of buttermilk. Mix well.
7Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
8Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
9Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
10Stir in 1 cup of really hot coffee or boiling water into the batter.
11Stir in 1 cup of really hot coffee or boiling water into the batter.
12Stir in 1 cup of really hot coffee or boiling water into the batter.
13Grease and dust three 8-inch cake pans with cocoa powder.
14Grease and dust three 8-inch cake pans with cocoa powder.
15Grease and dust three 8-inch cake pans with cocoa powder.
16Evenly pour the batter into the prepared pans.
17Evenly pour the batter into the prepared pans.
18Evenly pour the batter into the prepared pans.
19Bake the cakes at 350°F (3:50 in the transcript seems to be a typo for temperature) for 22 to 24 minutes, or until a toothpick inserted comes out clean.
20Bake the cakes at 350°F (3:50 in the transcript seems to be a typo for temperature) for 22 to 24 minutes, or until a toothpick inserted comes out clean.
21Bake the cakes at 350°F (3:50 in the transcript seems to be a typo for temperature) for 22 to 24 minutes, or until a toothpick inserted comes out clean.
22Allow the cakes to cool completely.
23Allow the cakes to cool completely.
24Allow the cakes to cool completely.
25For the ganache, dice 4 full-sized Mars bars and approximately 4 ounces of semi-sweet chocolate.
26For the ganache, dice 4 full-sized Mars bars and approximately 4 ounces of semi-sweet chocolate.
27For the ganache, dice 4 full-sized Mars bars and approximately 4 ounces of semi-sweet chocolate.
28Heat 0.75 cup of heavy cream in a saucepan until it just begins to simmer, not a full boil.
29Heat 0.75 cup of heavy cream in a saucepan until it just begins to simmer, not a full boil.
30Heat 0.75 cup of heavy cream in a saucepan until it just begins to simmer, not a full boil.
31Pour the hot cream directly over the diced chocolate and Mars bars, ensuring the chocolate is fully covered. Let it sit for a few minutes to melt.
32Pour the hot cream directly over the diced chocolate and Mars bars, ensuring the chocolate is fully covered. Let it sit for a few minutes to melt.
33Pour the hot cream directly over the diced chocolate and Mars bars, ensuring the chocolate is fully covered. Let it sit for a few minutes to melt.
34Stir the chocolate and cream mixture until smooth and then set aside to firm up slightly.
35Stir the chocolate and cream mixture until smooth and then set aside to firm up slightly.
36Stir the chocolate and cream mixture until smooth and then set aside to firm up slightly.
37For the chocolate mousse, separate three eggs, reserving the whites for later.
38For the chocolate mousse, separate three eggs, reserving the whites for later.
39For the chocolate mousse, separate three eggs, reserving the whites for later.
40In a small bowl, combine 1.5 teaspoons of unflavored gelatin with 3 tablespoons of water and let it bloom.
41In a small bowl, combine 1.5 teaspoons of unflavored gelatin with 3 tablespoons of water and let it bloom.
42In a small bowl, combine 1.5 teaspoons of unflavored gelatin with 3 tablespoons of water and let it bloom.
43In a saucepan, gently heat 0.75 cup of heavy cream with the bloomed gelatin over very low heat.
44In a saucepan, gently heat 0.75 cup of heavy cream with the bloomed gelatin over very low heat.
45In a saucepan, gently heat 0.75 cup of heavy cream with the bloomed gelatin over very low heat.
46Prepare a double boiler and melt 400 grams of chocolate (half milk, half dark), stirring until smooth. Remove from heat while there are still a few small unmelted pieces and continue stirring until completely smooth.
47Prepare a double boiler and melt 400 grams of chocolate (half milk, half dark), stirring until smooth. Remove from heat while there are still a few small unmelted pieces and continue stirring until completely smooth.
48Prepare a double boiler and melt 400 grams of chocolate (half milk, half dark), stirring until smooth. Remove from heat while there are still a few small unmelted pieces and continue stirring until completely smooth.
49Add the egg yolks to the melted chocolate and continue mixing until the mixture thickens.
50Add the egg yolks to the melted chocolate and continue mixing until the mixture thickens.
51Add the egg yolks to the melted chocolate and continue mixing until the mixture thickens.
52Gradually add the warm cream and gelatin mixture to the chocolate and egg yolk mixture, stirring until super smooth. Let it cool.
53Gradually add the warm cream and gelatin mixture to the chocolate and egg yolk mixture, stirring until super smooth. Let it cool.
54Gradually add the warm cream and gelatin mixture to the chocolate and egg yolk mixture, stirring until super smooth. Let it cool.
55Whip 1 cup of heavy cream until stiff peaks form.
56Whip 1 cup of heavy cream until stiff peaks form.
57Whip 1 cup of heavy cream until stiff peaks form.
58For the meringue, whip the reserved three egg whites with 0.5 teaspoon of cream of tartar until foamy.
59For the meringue, whip the reserved three egg whites with 0.5 teaspoon of cream of tartar until foamy.
60For the meringue, whip the reserved three egg whites with 0.5 teaspoon of cream of tartar until foamy.
61Gradually add 0.25 cup of white sugar to the egg whites and continue whipping until soft peaks form.
62Gradually add 0.25 cup of white sugar to the egg whites and continue whipping until soft peaks form.
63Gradually add 0.25 cup of white sugar to the egg whites and continue whipping until soft peaks form.
64Gently fold the whipped cream into the chocolate mousse mixture.
65Gently fold the whipped cream into the chocolate mousse mixture.
66Gently fold the whipped cream into the chocolate mousse mixture.
67Then, gently fold the meringue into the chocolate mousse and whipped cream mixture.
68Then, gently fold the meringue into the chocolate mousse and whipped cream mixture.
69Then, gently fold the meringue into the chocolate mousse and whipped cream mixture.
70To assemble, line a cake tin with parchment paper and Saran wrap (or acetate plastic). Place one cooled cake layer at the bottom.
71To assemble, line a cake tin with parchment paper and Saran wrap (or acetate plastic). Place one cooled cake layer at the bottom.
72To assemble, line a cake tin with parchment paper and Saran wrap (or acetate plastic). Place one cooled cake layer at the bottom.
73Spread a layer of ganache over the first cake layer.
74Spread a layer of ganache over the first cake layer.
75Spread a layer of ganache over the first cake layer.
76Add a layer of chocolate mousse over the ganache and smooth it out.
77Add a layer of chocolate mousse over the ganache and smooth it out.
78Add a layer of chocolate mousse over the ganache and smooth it out.
79Repeat the layers: cake, ganache, mousse, and finally the last cake layer, ganache, and mousse.
80Repeat the layers: cake, ganache, mousse, and finally the last cake layer, ganache, and mousse.
81Repeat the layers: cake, ganache, mousse, and finally the last cake layer, ganache, and mousse.