Chocolate Cake with Dark Chocolate Mousse & Oat Milk Chocolate Glaze

1. Preheat oven to 350°F. Spray silicone mold (use a mold or muffin tin with cavities about 2 inches wide by 1.25 inches deep) with cooking spray and set on a baking sheet. 
2. Scale brown sugar, cocoa powder and vanilla extract into a medium bowl.
3. Pour hot water over cocoa powder mixture and whisk until completely dissolved.
4. Add distilled vinegar and oil to the cocoa powder mixture.
5. Sift together the baking powder, sea salt, and the all-purpose flour over the cocoa powder mixture and combine.
6. Scoop an even amount into the silicone mold.
7. Bake immediately for about 10-12 minutes, rotating half way through.
8. Let cool and unmold.
9. Set cakes on cooling rack set in a fresh sheet pan, to be glazed.

1. In a small pot bring the instant coffee, water, glucose and chocolate to low simmer. Remove from heat and whisk to emmulsify.
2. Place over an ice bath and whisk until consistency is just under soft peaks.
3. Place into a piping bag fitted with 1¼-in pastry cutter, allow mousse to set to piping consistency before using.

1.  Melt chocolate to 35-40*C and neutral oil and emulsify

2. Stir in cocoa nibs.

1. Remove cakes from the mold and trim if necessary. Place the cakes on a glazing rack on a sheet pan lined with parchment paper and put in the freezer until ready to be glazed.
2. Pour glaze over cakes and transfer to a tray with parchment paper. 
3. Pipe Mousse on each cake (David used a plain pastry trip - Ateco: #802, 804, 806, or 808).
4. Serve at room temperature.