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Preheat your oven to 350°F (175°C). Grease and line a springform pan.
Combine the flour, cocoa powder, and a small pinch of salt in a mixing bowl.
In a separate bowl, whisk together the eggs, sugar, oil, and buttermilk until the mixture is smooth.
Gradually combine wet and dry ingredients.
Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Melt dark chocolate using a double boiler or microwave in intervals.
Whip cream to soft peaks and set aside.
Whisk the egg yolks and sugar together until the mixture becomes thick and pale in color.
Gently fold the melted chocolate into the egg yolk mixture, adding it gradually.
If using gelatin, dissolve it in warm water and fold it in.
Gently fold in whipped cream.
Spread mousse evenly over the cooled cake base. Chill for at least 4 hours.
Heat heavy cream until just steaming. Pour over chopped dark chocolate.
Stir until smooth, then add butter. Let cool slightly, then pour over mousse layer.
Chill for another 30 minutes.