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Chocolate Spider Cake With Caramel-Coffee Mousse

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1 cup sugar

1/4 cup water

1/4 teaspoon fresh lemon juice

2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch-process)

1/4 cup plus 2 tablespoons boiling water

1/4 cup plus 2 tablespoons milk

1 cup plus 2 tablespoons cake flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

1 large egg, at room temperature

1 large egg yolk, at room temperature

2 1/2 teaspoons instant coffee (3 single-serving packets)

1 envelope unflavored gelatin (about 2 teaspoons)

Caramel (see above)

1/4 cup crème fraîche

1 cup heavy cream

1/2 pound bittersweet chocolate, finely chopped

1/4 cup confectioners' sugar

1 1/2 teaspoons milk

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