Vanilla Cake
Preheat oven to 350°F (180°C). Grease and line two 9 inch cake pans with parchment paper. We need to use 9 inch cake pans for this recipe because we are layering everything in a 9 inch springform pan. You can skip the springform pan and use a cake collar. If you use a cake collar, this cake can be made in 8 inch cake pans as well.
Whisk flour, baking powder, and salt together in a medium bowl.
In a large bowl, cream butter and sugar together until fluffy, about 3 minutes. Add eggs, one at a time, and mix well after each addition. Mix in vanilla extract.
Alternate add the dry ingredients and milk, beginning and ending with the dry ingredients (3 additions of flour, 2 of milk). Mix until just combined and divide the batter equally into the prepared pans.
Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs on it. Cool on a wire rack for 5 minutes, and then remove cakes to cool completely on a wire rack.
Chocolate Moose
Add water to a small bowl and sprinkle gelatin on top. Let it sit while you move on to the next steps.
Place chocolate in a medium sized bowl.
Add ½ cup heavy whipping cream and sugar to a small saucepan over medium heat. Bring it to a simmer then remove from heat and add gelatin mixture. Stir until dissolved. Pour over chocolate and let sit for 3 minutes, then whisk smooth.
Cool the moose to room temperature, stirring occasionally to speed up the cooling process.
In a large bowl, whip the remaining 1 cup heavy whipping cream until stiff peaks. Whisk ⅓ of the whipped cream into the cooled moose. Gently fold in the remaining until combined.
Line the springform pan with parchment paper. Allow the parchment paper to overhang a bit. This will help easily remove the cake later on.
Place one cake layer in the bottom of the springform pan. Spread moose overtop, then top with the second cake layer. Place plastic wrap overtop of cake and refrigerate for at least 4 hours.
Whipped Chocolate Ganache
Place chocolate in a medium bowl.
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