Is it difficult to remove from the pan without using a springform? Haven't had a chocolate mousse cake in ages. Ginger, Out of the 4 times I have made this cake, I have always used a springform pan. I think it would be very difficult to remove using a standard cake pan.

Joe you are E-V-I-L I may just have to make this for Hannukah (1) What kind of cocoa, dutch or regular? (2) I've never bought a can of cherry/apple/etc. pie filling. Do you think the Trader Joe's jar of morello cherries would sub? (3) Your instructions say to mix in the sour cream, do you mean mascarpone?

If you want a layer cake, here's another winner from Ina. I use this one whenever I want a layer cake . . . but the ganache cake is really my favorite. BEATTY'S CHOCOLATE CAKE Butter for greasing the pans 1 ¾ cups all-purpose flour, plus more for the pans 2 cups sugar ¾ cup good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken ½ cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Chocolate Frosting (recipe follows) Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, the butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake

One of my mom's recipes--Wacky Cake at our house, too. We always mixed it in the pan per the directions in a lot of recipes for this cake. No need to mess up a bowl. Also, we always dusted it with a bit of powdered sugar or left it naked...I don't recall ever having it (or making it) with icing.