Preheat oven to 375º. Lightly grease and flour a nine inch spring form
pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and
salt. In an electric mixer with a paddle attachment, add the dry ingredients
and mix slowly until well blended. In a separate bowl, whisk together espresso,
oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to
the dry ingredients. Increase speed to medium and beat until mixture is smooth,
about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately
35-40 minutes or until cake tester inserted in the middle comes out clean. Cool
in pan 20 minutes, then invert on wire rack to cool completely.
Peanut Butter Mousse
Melt chocolate over double boiler. When completely melted, add peanut butter.
Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from
heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat
with remaining milk, again mixing well. In a separate bowl, beat heavy cream
until soft peaks form. With a rubber spatula, slowly fold the whipped heavy
cream into the chocolate peanut butter mixture, mixing only until combined.
Chocolate Glaze
Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add
the finely chopped chocolate, stirring until smooth. Chill slightly to firm.
With a serrated knife, slice cake into three even layers. Smoothly spread ½
of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake
layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top
cake layer. Ice top and sides with Chocolate Glaze
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