White and Milk Chocolate Mousse Cake

Preparation

1. Step 1

   Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with waxed paper. Dust with flour. Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Sift flour, cocoa powder and baking powder over egg mixture; gently fold together. Pour batter into pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Turn out onto rack; peel off paper. Cool.

   Step 2

   Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth. Remove from heat. Repeat with 3 tablespoons cream and milk chocolate. Cool.

   Step 3

   Beat 10 tablespoons cream in large bowl until stiff peaks form. Fold half of whipped cream into each chocolate mixture. Chill 15 minutes.

   Step 4

   Mix juice and liqueur in small bowl. Cut cake into 3 equal layers. Transfer 1 layer to platter, cut side up. Brush top with 2 tablespoons orange mixture. Spread milk chocolate mousse over. Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse. Top with third cake layer, cut side down. Cover; chill until set, at least 4 hours.

   Step 5

   Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth. Drizzle over cake; smooth over tops and sides. Chill until set, about 30 minutes. (Can be made 1 day ahead. Let stand 1 hour before serving.)