Well, I'm with you emotionally, but the doc says "NO!"
How about this one for "going all the way". . .
Godiva Scary Monster Chocolate Cake
Chocolate Sponge Layers:
2 1/4 cups all-purpose flour
2 1/3 cups unsweetened alkalized cocoa powder
1 1/2 tablespoons baking powder
2 1/4 teaspoons baking soda
1 teaspoon salt
13 large eggs, separated, at room temperature
3 1/4 cups granulated sugar, divided
1 3/4 cups canola oil
1 cup plus 2 tablespoons water
1 1/2 teaspoons vanilla extract
Chocolate Caramel Mousse Filling:
6 cups heavy cream, divided
12 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
3/4 cup granulated sugar
3 tablespoons water
12 large egg yolks
Chocolate Soaking Syrup:
1/4 cup granulated sugar
1/4 cup water
1 tablespoon unsweetened alkalized cocoa powder
1 1/2 tablespoons crème de cacao
4 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
3/4 cup heavy cream
1 1/2 tablespoons light corn syrup
1 bar (1.5 ounces) Godiva Solid Ivory, chopped
Make the chocolate sponge layers:
Preheat oven to 350°F. Line two 17x11-inch baking pans with parchment paper. Sift together flour, cocoa powder, baking powder, baking soda and salt.
Beat egg yolks and 2 1/2 cups sugar in mixing bowl for 5 minutes or until the mixture is pale yellow and doubled in volume, using electric mixer at medium-high speed. Reduce to low speed and beat in oil, water and vanilla.Fold in dry ingredients.
Beat egg whites in another mixing bowl until foamy, using electric mixer at low speed. Increase speed to medium-high and beat until whites hold soft peaks. Add remaining sugar, 2 tablespoons at a time, beating until whites form stiff, glossy peaks.
Fold one-quarter of whites into egg yolk mixture, then fold in remaining whites in 3 additions. Spread batter in prepared pans.
Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 3 minutes. Loosen edges of cake with a knife. Remove from pans and cool completely on wire racks.
Make the mousse filling:
Beat 4 1/2 cups cream in mixing bowl until soft peaks form, using electric mixer at medium-high speed. Cover and refrigerate.
Place chocolate in large bowl and set aside. Heat remaining cream in saucepan over low heat just until bubbles form around edge. Keep warm.
Combine sugar and water in small heavy saucepan. Heat to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high and continue to boil, without stirring, until syrup caramelizes and turns deep amber in color.
Immediately remove caramel from heat and slowly pour it into warm cream, stirring with wooden spoon. (Be careful because the mixture will bubble up.) Heat over low heat, stirring, until mixture is smooth. Remove from heat.
Beat egg yolks in large bowl, using a whisk. Whisking constantly, gradually add about half of the caramel mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until custard thickens slightly. Do not boil. The custard is done when you can run your finger down the back of the coated spoon and path remains in custard.
Immediately pour custard through a fine-mesh sieve into chopped chocolate. Let stand for 30 seconds, then whisk until smooth. Let cool until tepid (95°F. on instant read thermometer).
Stir a generous cup of chilled whipped cream into chocolate mixture to lighten it. Then fold in remaining cream. Cover and refrigerate for 1 to 1 1/2 hours or until mousse is spreadable consistency.
Make the soaking syrup:
Combine sugar and water in saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Whisk in cocoa until smooth. Transfer to small bowl and let cool, then stir in crème de cacao.
Assemble the cake:
Cut each cake layer crosswise in half, making 4 layers. Place 1 layer on serving plate. Brush with soaking syrup. Spread one-third of mousse filling evenly over cake layer. Repeat twice more. Top with remaining cake layer and brush with soaking syrup. Cover loosely and refrigerate overnight to set mousse.
Make the chocolate glaze:
Place chocolate in medium bowl. Heat cream and corn syrup in small saucepan just to a boil. Pour over chocolate. Let stand 30 seconds and whisk gently until smooth. Let cool 30 minutes or until tepid.
Finish the cake:
Slowly pour glaze evenly over top of cake. Refrigerate for 30 minutes or until glaze has set.
Using a sharp knife, trim 1/4 to 1/2 inch off sides of cake to even them.
Place solid ivory in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until solid ivory is softened. Stir until smooth and let cool.
Using parchment cone, pipe melted solid ivory over top of cake. Refrigerate until ready to serve. To serve, cut into wedges or squares.
OMG...I think I'm going into sugar shock just reading about this one (to say nothing of the time it would take to make it!