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Ingredients

Because the fluffy mousse needs to chill for about four hours before it can be used, feel free to prepare it first, before you bake the cake.
2 cups All-Purpose flour (I used unbleached)2 cups granulated sugar3/4 cup cocoa powder (I used natural cocoa)1 and 1/2 tsp. baking powder1 and 1/2 tsp. baking soda3/4 tsp. salt1 cup milk (I used 2 percent)1 cup strong brewed coffee3/4 cup vegetable oil (I used canola)2 eggs, large

Mousse

Makes approximately 4 and 1/2 cups (which is a lot--you'll have some leftover!)

1 envelope unflavored gelatin3 Tbsp. cold water1/4 cup boiling water1 cup granulated sugar1/2 cup unsweetened cocoa powder (use natural, or Dutch process, or a combo; I did the latter)3 cups heavy cream

To make the chocolate icing:

Makes approximately 3 cups (I had about 1/2 a cup of this leftover)

1 cup granulated sugar
1 cup heavy cream
5 (1 oz. each) squares unsweetened chocolate
1/2 cup and 2 Tbsp. unsalted butter (doesn't have to be softened)
1 cup confectioner's sugar

Description

Hawaiian Recipes - Cooking Hawaiian Style - Featuring Ono Authentic Hawaiian Food Recipes, Hawaii-inspired Recipes Contributed By Members. Play Our Spin To Win Contest Sweepstakes, Win 0 Gift Card!

Cooking Hawaiian Style