Schoko Kuppeltorte

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a dome-shaped cake pan.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes.

4. Stir in the boiling water. The batter will be thin but that's the right consistency.

5. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. To make the chocolate mousse filling, melt the semi-sweet chocolate in a heatproof bowl set over a pot of simmering water. Stir occasionally until smooth. Remove from heat and let it cool slightly.

8. In a separate bowl, whip 1 1/2 cups of heavy cream until stiff peaks form. Fold in the melted chocolate and vanilla extract until well combined.

9. Cut the cooled cake in half horizontally. Spread the chocolate mousse filling over the bottom half of the cake and place the second half on top.

10. For the chocolate glaze, heat the remaining 1/2 cup of heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped dark chocolate and corn syrup in a heatproof bowl. Let it sit for a few minutes, then stir until smooth.

11. Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides for a stunning finish.

12. Refrigerate the Schoko Kuppeltorte for at least 2 hours before serving to allow the mousse to set.