EatBay! Share Your Favorite Recipes

Prepare cake -- in a bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add eggs, buttermilk, oil and vanilla; beat on medium speed for 2 minutes. Add coffee, beat. Evenly spread batter in a greased 8 x 8 inch baking pan.

Bake in a preheated 350 degree oven for 25 - 30 minutes or until cake no longer jiggles in the center. Remove, cool for 5 minutes. With a fork, poke holes over entire top of cake, evenly pour Kahlua all over the cake. Cover pan and place in the refrigerator.

Prepare chocolate mousse -- combine chocolate, butter and 2 T water, stir until melted and smooth; set aside to cool. In a saucepan whisk together egg yolks, 2 T water and sugar. Place on medium heat, stir constantly until sauce thickens slightly and just coats the back of a spoon, 2 - 3 minutes. Stir melted chocolate into egg mixture until completely smooth. Place in the refrigerator.

In a bowl, beat 1 1/2 cups cream until stiff peaks form. (DO NOT overbeat, cream will then become lumpy.) Gently fold 1/2 whipped cream into chocolate. Add remaining cream and gently fold into the mousse. Place in refrigerator.

In a clean bowl, beat 1 1/2 cups cream until stiff peaks form. (DO NOT overbeat) Once whipped add 1 T powdered sugar, whip until combined. Place in refrigerator.

Prepare chocolate coffee caramel -- in a bowl, whisk together 1 cup heavy cream and vanilla; set aside. In a saucepan, combine sugar and water. Bring mixture to a boil, over medium high heat. Once it begins to boil watch closely, whisk until mixture starts to smell like caramel and turn a golden color, then to a light brown. Will take 5 - 6 minutes. When it has started to turn brown, slowly pour in the cream mixture, whisk constantly and quickly. (Sugar will harden around the whisk, it will melt, keep whisking.) Continue cooking over medium high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from heat, stir in coffee, chocolate chips and vanilla.

Assemble -- start layering, in the bottom of 6 glasses or jars, drizzle with 1 T coffee caramel, a layer of crumble cake, drizzle 1 - 2 T caramel, add a layer of mouse and a layer of whipped cream. Repeat layers 2 more times finishing with a layer of whipped cream. Garnish with crumbled cake, whipped cream and drizzle caramel sauce over top. Place in refrigerator for 2 hours before serving.