Cake
cocoa powder for dusting the pan (or confectioner’s sugar)
200 g dark chocolate, chopped (2 100-g bars of 85% Lindt here)
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon coffee liqueur
¼ teaspoon salt
¼ cup all purpose flour

Mousse
½ cup unsalted butter, cut into pieces
4 large eggs, separated
½ cup whipping cream
1 tablespoon coffee liqueur
200 g dark chocolate, chopped (2 100-g bars of 70% Lindt here)
½ cup sugar

Chocolate Ganache Topping
*In retrospect, I found that the solid texture of the ganache impeded the lightness of the dessert (and my ability to cut and serve). If I were to make this again, I would use a layer of whipped cream, perhaps with a bit of strawberry purée to lighten it up. I just didn't think this extra layer was necessary, though it was tasty!

1 cup whipping (heavy) cream
1 tablespoon light corn syrup
100 g dark chocolate, chopped (1 85% Lindt bar)
1 tablespoon unsalted butter, room temperature