Yvette's Chocolate Velvet Cake

Genoise cake:
3 eggs, at room temperature
3/4 c. sugar
1/2 tsp. vanilla
1 c. flour
6 tsp. melted butter

Chocolate mousse filling:
3 oz. semisweet chocolate
1 tbsp. butter
3 egg yolks, lightly beaten
3 egg whites, whipped
1 tbsp. each creme de cassis,
Myers dark rum and creme de cacao
21 oz. heavy cream, whipped
Chocolate glaze:
5 oz. semisweet chocolate
1 oz. melted butter
Creme Anglaise (recipe follows)

Cake: in a warmed bowl, whip eggs and sugar until a strong ribbon forms. Add vanilla and fold in flour. Pour in melted butter and fold. Pour into a 2-inch-deep round cake pan that has been buttered and floured. Bake at 350 degrees for 20 to 25 minutes, or until cake tester inserted in center comes out clean. Remove cake from pan and cool on a rack.

Filling: Melt chocolate over steam (double boiler) with butter. Add egg yolks, beating until smooth. Then fold in, first, the whipped egg whites, then the liquor. Fold in whipped cream.

Glaze: Melt chocolate in double boiler with melted butter.

Slice cake into 3 (1/2-inch) layers. Spoon filling onto bottom layer top with middle layer and spoon filling on that, then put top layer in place. Chill for an hour. Spread Chocolate glaze over cake. Serve with Creme Anglaise. Makes 1 cake.