Fondant weekend is a not so fondant weekend

So this weekend I was going to make fondant I got all the weird ingredients like glycerine and glucose, and got all the ingredients out and realized... I didn't bake a cake to cover! (face palm) So I decided to make a chocolate cake. The recipe I am using comes from the book The Cupcake Bible pg 78.  Since this is originally a cupcake recipe I just had to bake it a little longer, cupcakes take 15 min to bake, the cake I baked between 25-30min.

Since my man was out with his friend, it was just me and my baby boy. I thought he would be happy just playing with play dough... but boy was I wrong. He kept asking me questions, and wanting snacks... so finally because I was getting no where in the baking process I asked him if he wanted to help me make a chocolate cake, and of course his answer was yes. And it was a lot of fun, for those of you who have kids and love to bake if you haven't involved them in the baking process yet, you should! I didn't let him do anything messy, I would measure out the powder ingredient, let him dump them into the bowl and mix them. And of course after the cake was complete we both got one of the beaters :)

Chocolate cupcakes(made into cake)

Preheat oven to 350 degrees

1 1/3 C All purpose flour
3/4 C Unsweetened cocoa powder
2 tsp Baking powder
1/2 tsp Salt
1/4 tsp Baking soda

1 C Sugar
6 TB Unsalted butter softened
2 Eggs
1 tsp Vanilla
3/4 C Milk

In a medium sized bowl mix together the dry ingredients set aside.  In a large bowl beat sugar and butter with an electric mixer until fluffy.  Add eggs and vanilla; beat until well blended. Alternate adding flour mixture and milk, beat at low speed until combined. This mixture is thick.

For cupcakes:  spoon batter into muffin cups, bake for 15mins or until toothpick comes out clean.

For cake: cut a piece of wax paper that will fit in an 8" pan, put it at bottom, then grease and flour pan. Pour in batter and smooth. Bake for 25-30 minutes or until toothpick comes out clean.

 Let cool then remove cake from pan and place on cooling rack.

I decided I am going to fill the cake with chocolate mousse and chocolate ganache.  But won't be able to make them until next weekend so I am freezing my cake to use then.  For those of you who haven't frozen a cake before, after the cake is cooled, wrap it in saran wrap, then foil and place in freezer. You can freeze a cake for up to a month, so if you are doing this every week and not using them, I would date them.

If anyone has good chocolate mousse recipe and/or a chocolate ganache recipe, I would love to try it!