Looking for a recipe for a dessert that has a cake crust, choc. moose filling and choc. gauche topping?

The resturant I had it in called it a 'true french silk pie' All the recipies I can find have a gram or regular pie crust and whipped cream not really what I am looking for...Looking for a recipe for a dessert that has a cake crust, choc. moose filling and choc. gauche topping?
TRUE FRENCH SILK PIE: has a graham cracker cookie crust, choc mousse filling and a ganache layer.





Crust:


1 1/2 cups chocolate wafer cookie crumbs


6 tablespoons unsalted butter -- melted





Filling:


1 1/2 cups heavy cream


3 tablespoons sugar


1/8 teaspoon salt


5 large egg yolks


1 1/2 teaspoons vanilla


10 ounces semisweet chocolate -- finely chopped





Garnish:


2 ounces semisweet chocolate


1 cup heavy cream





Prepare crust:


Combine crumbs and melted butter in medium-size bowl. Press over bottom and up sides of 9-inch pie plate. Refrigerate while making filling.





Prepare filling:


Heat the cream in top of double boiler over simmering, not boiling, water until bubbles appear around edge of pan. Stir in sugar and salt. Lightly beat egg yolks in a smal bowl. Whisk one-quarter of cream into yolks. Whisk yolk mixture into cream in top of double boiler. Cook over simmering water, whisking, until custard just begins to thicken and coats back of a spoon, 7-8 minutes. Remove the top of the double boiler from water. Stir in vanilla and chocolate until chocolate melts. Pour into piecrust. Cool to room temperature. Place a piece of plastic wrap directly on filling. Refrigerate pie overnight.





Prepare Garnish: Let chocolate soften slightly in warm place or microwave for a few seconds. Draw a swivel-bladed vegetable peeler across the chocolate to form curls. (If the chocolate becomes too soft, chill to firm.) Beat cream until stiff peaks form.





Remove the plastic wrap from the filling. Garnish with piped rosettes of whipped cream and chocolate curls.


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I think you want a FRENCH SILK CAKE:





INGREDIENTS:





Cake


2 cups sugar


1 and 3/4 cups flour


1 1/2 teaspoons baking powder


3/4 cup unsweetened cocoa powder


1 1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water





Mousse


1 1/2 cups unsweetened cocoa powder


1 1/2 cups sugar


1 quart whipping cream





Chocolate Ganache


3 cups semi-sweet chocolate chips


1 1/2 cups half-and-half cream





METHOD:





Preheat oven to 350 degrees F. Grease and flour 3 separate 9-inch round cake pans.





To prepare the cake:


In large bowl combine sugar, flour, cocoa, baking powder and soda, and salt. Add eggs, milk, oil and vanilla-Beat 2 minutes. Stir in boiling Water.


Divide batter in pans. Bake for 20 minutes, and cool completely.





To prepare mousse:





Combine all ingredients and whip on high till soft peaks form. Chill under ready to spread over cake layers.





To prepare chocolate ganache:


Combine chips and half and half in double boiler and cook until combined. Remove from heat and let cool. Once cake layers are cooled, spread mousse between layers.





Spread Chocolate ganache over entire cake-best to do when ganach is a bit warm or room temperature.


Allow cake to cool and set.