Ultimate Chocolate Mousse Cake

For Cake: Grease and flour a 10" x 3" round cake pan or two 8" or 9" round cake pans.

In a bowl, stir together flour, baking soda, baking powder, and salt. In another bowl, combine the cocoa and cold water. Stir until smooth.

In a mixer bowl, cream butter for 30-60 seconds, until light. Increase mixer speed and gradually add the sugar. Continue beating for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl.

In five parts, slowly add the eggs, mixing web after each addition. Beat for 1 minute until batter is smooth and creamy.

Using a spoon or spatula, in six parts, alternately stir the flour mixture and cocoa mixture into the butter mixture. Do not over-mix!

Scrape batter into prepared pans. Bake at 350 degrees F for about 50-60 minutes (if using the 10" x 3" pan) or 20-30 minutes if using the smaller pans. When done, cool for 10 minutes, then invert onto a wire rack and let cool completely. Wrap cake in plastic and refrigerate, preferably overnight

For Sugar Syrup: In a saucepan, combine the water and sugar. Stir over medium heat until sugar dissolves. Bring syrup to a gentle boil. Let cool. Don't add flavoring yet.

For Chocolate Mousse: In the top of a double boiler over hot, not boiling, water, melt the chocolate, stirring until smooth. Remove the double boiler from the heat.

In a heatproof bowl, sprinkle the gelatin over the cold water and stir to soften. Place the bowl over a saucepan of hot water and stir constantly to dissolve. Remove the bowl from heat.

In a mixer bowl, whip heavy cream just until soft peaks start to form.

In a small saucepan, heat the 6 Tablespoons sugar syrup needed for the mousse if it has gotten cold. Stir the warm sugar syrup (save leftover syrup) into the warm dissolved gelatin. Quickly mix in the warm chocolate. Stir the mixture gently until completely combined and smooth. Gently fold 1 cup of the whipped cream into the gelatin mixture.

Return the bowl to the mixer and whip in the remaining whipped cream with the chocolate mixture. Whip just until combined. Scrape down sides and bottom to be sure all is well combined. Cover bowl with plastic wrap and refrigerate for 20-30 minutes or until set.

To Assemble: Remove cake from refrigerator. Using a long serrated kite, horizontally slice into three layers (if using the 8" or 9" layers, cut each in half-horizontally).

Place the bottom part of the cake on serving plate. Add orange liqueur to remaining sugar syrup and brush some on the bottom layer of cake. Then spread half of the chocolate mousse on that layer. Repeat this process with the middle layer (on another plate or cardboard circle).

Refrigerate both layers if chocolate mousse is still soft. Place middle layer on top of the bottom layer, then place top layer on top.

For Frosting: Cream shortening until soft and creamy. Gradually add in remaining ingredients and beat until well-mixed and creamy (Use enough milk to make an adequate spreading consistency).

Frost the outside of the cake with the frosting. Then, immediately after frosting the cake, sprinkle with or carefully place white chocolate curls on top (and on sides, if desired). Refrigerate until ready to serve.