How to make
In a bowl, mix all the dry ingredients and stir. In another bowl, mix the eggs, ayran and oil. Add them to the dry ingredients and stir well. Finally, add the coffee and stir once again. The mixture will be a little runnier than the usual cake dough.
Pour the mixture into an 8″ (20 cm) diameter form that you've buttered and sprinkled with cocoa. Bake at 360°F (180 °C) about 40 min. You can bake the layers separately or all at once but if doing the latter, make sure the form is tall. Leave the cake layer to cool and cut it into 3 parts.
Chop the chocolate into pieces and add it to the heated cream. Stir until it melts. Leave it to cool, while stirring periodically.
Stir the yolks in a water bath and while still warm, add them to the chocolate-cream mixture. Stir well. Beat the whites, again in a water bath, and add them in stages to the chocolate mixture. Stir carefully with a spatula so the mousse doesn't deflate. Leave in the fridge for about 1 hour.
Place one cake layer onto a platter and smear it with part of the cream. Place a 2nd layer, cream and so on until you've arranged all the layers. Smear the entire cake with cream and decorate with chocolate cigars, crispies, chocolate chips or whatever else you like.
Source: Sunshine's Kitchen.
