Make cake and mousse as directed below:
Dark Chocolate Pound Cake
2 1/4 cups cake flour
3/4 cup unsweetened Dutch-process cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream (8 1/2 ounces)
2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon chocolate extract* (optional)
1 teaspoon vanilla extract
6 large eggs
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 tablespoons unsalted butter
Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely.
Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth or melt in microwave.
1 1/2 cups cold milk
1 pgk White Chocolate pudding
1 1/2 cups cool whip
zest of 1 orange
Beat milk and pudding mix in medium bowl with a whisk for 2 minutes. Stir in cool whip and zest. Refrigerate until ready to use.
Once the cake is cooled completely you can start assembling your trifle. Break cake into medium pieces. In trifle bowl, layer cake, drizzle chocolate glaze and add a dollop of mousse. Repeat layers ending with the mousse. Garnish with orange, dipped in chocolate glaze. Enjoy!