To prepare the chocolate brownie layer, coat a 9 x 1 1/2" cake pan with 1 t butter. Flour the pan with 1 t flour, shaking out the excess. Pour the Simply The Best Brownie batter into the prepared cake pan, spreading evenly. Place the pan in the pre-heated oven and bake the brownie until a toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownie from the ovrn and allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the brownie from the refrigerature ans cut in half horizontally. Koop the brownie at room temperature until needed. To prepare the ganache, heat 1 1/2 c heavy cream and 3 T butter in a 2 1/2-quart saucepan over medium-high heat. Bring to a boil. Place 22 oz of semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed. To prepare the mocha mousse, heat 1 inch of water in the bottom half of the double boiler over medium-high heat. Place 14 oz semi-sweet chocolate, 4 oz unsweetened chocolate, the water, instant coffee, and 2 T cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed. Place 5 egg whites in the bowl of an electric mixer with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons sugar. Whisk until stiff, about 30 seconds. Whip 3/4 c heavy cream in a well-chilled stainless steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Keep the mocha mousse at room temperature. To Assemble Death By Chocolate: Place a closed 9 x 3" springform pan on a baking sheet. Set the top half of the chocolate brownie inside the pan, top side up. Ladle 1 1/2 c of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue, spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in the freezer for 30 minutes or refrigerate for 1 hour. See Part 4.