1. Make the chocolate cake. Preheat oven to 350F. Line the bottom of 2 8-inch cake pans with a round circle of parchment paper. Spray the bottom and sides with nonstick cooking spray.

2. In a large bowl, add sugars, eggs, oil, yogurt and milk. Whisk to combine. Add in the hot water (or coffee). Whisk to combine. Add in sifted flour, cocoa powder, baking powder, baking soda and salt.

3. Evenly divide batter between the two prepared cake pans. Bake in preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

4. Set on a wire cooling rack and allow to completely cool, then place in freezer for 30 minutes.

5. Meanwhile, make the chocolate mousse. In a heat proof bowl, add semi-sweet chocolate and 1/3 cup heavy cream. Place the heat proof bowl over a pot of simmering water. Stir until the chocolate has melted. Remove from heat and place in refrigerator to cool for 30 minutes.

Once the chocolate mixture has cooled, add remaining 2/3 cup heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff peaks are formed.

Fold the whipped cream into the chocolate mixture. Place in refrigerator until ready to use.

6. Make the chocolate ganache. Add semi-sweet chocolate and chocolate chips to a large bowl, along with the butter.

In a medium saucepan, heat heavy cream over medium-low heat just until it simmers. Pour the warm cream over the chocolate mixture and stir until chocolate is melted. Place in refrigerator and stir every 20 minutes, until mixture has thickened into a spreadable consistency. You can place in freezer for a short time (15-30 minutes) to speed things up. Just keep an eye on it. You don’t want it to get too firm, and leaving in the freezer too long can cause the mixture to develop ice crystals.

7. Assemble the cake. Cut the cake layers into 1/3’s. The layers will be thin. Place the bottom layer on your serving plate, then spread ganache on top of the bottom layer. Place a second layer on top. Spread the mousse on top. Place a third layer on top, and top with ganache. Place the fourth layer on top, and spread with mousse. Place the fifth layer on top and spread with ganache. Finally place the sixth layer on top, and spread the top and sides with the remaining ganache. Place some mini chocolate chips along the outer rim of the cake and along the bottom sides of the cake.

Serve and enjoy!