Triple Chocolate Birthday Cake

What you need:

Mousse:

• 1 (14 oz.) can sweetened condensed milk
• 2 squares unsweetened chocolate, melted
• 1/2 cup cold water
• 1 pkg. instant chocolate pudding mix
• 1 cup whipping cream, whipped to stiff peaks

Cake:

• 2 cups sugar
• 1 3/4 cup flour
• 3/4 cup cocoa powder
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp. vanilla
• 1 cup boiling water

Frosting:

• 1 cup butter, softened
• 4 1/2 cups powdered sugar
• 1 cup Hershey's Special Dark cocoa powder
• 1/2 tsp. vanilla extract
• 1/2 cup milk

Directions:

**The only change I had made was that I used two 9-inch baking pans because I didn't have 3. I cut the cakes in half and made it a four layer cake. I do suggest using three cake pans though because the cake was so moist, it was trying to fall apart on me after I sliced the cakes in half. It made it difficult for assembly. **

1. Mousse: Start out by beating the condensed milk and melted chocolate together.
2. Gradually add water and pudding mix. Beat until smooth. Chill for 30 minutes.
3. Cake: Preheat oven to 350. Prepare three 9-inch round cake pans with parchment paper and nonstick spray.
4. Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
5. Then add eggs, milk, vegetable oil, and vanilla. Beat for 2 minutes.
6. Add boiling water and stir; mixture will be very runny.
7. Pour into prepared pans and bake for 22 to 25 minutes.
8. Cool for 10 minutes in the pans and then remove to wire racks to cool completely.
9. Mousse: Whip your heavy cream. Beat pudding mixture until smooth before folding in the whipping cream. Chill for 1 hour.
10. Frosting: After mousse has chilled for one hour and cake has finished cooling, cream butter. Beat in sugar, cocoa powder, and vanilla until very smooth.
11. To assemble: place one cake down, top with 1 1/2 cup mousse. Even out and then top with second cake. Top with 1 1/2 cup mousse. Even out and add third cake. Frost top and sides completely.
12. Store cake in refrigerator.

Recipe from Hannah in the Kitchen