1. Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper.

2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.

3. In another bowl, beat eggs and sugar until fluffy, then mix in buttermilk, oil, and vanilla.

4. Combine wet and dry ingredients, pour into the pan, and bake for 12–15 minutes. Let cool and cut rounds to fit dome molds.

5. Whip heavy cream to soft peaks. In another bowl, blend mascarpone, powdered sugar, and vanilla until smooth.

6. Gently fold whipped cream into mascarpone mixture.

7. Fill silicone dome molds halfway with mousse, press in cake rounds, and smooth tops. Freeze at least 4 hours or overnight.

8. Bloom gelatin in 3 tbsp water for 5–10 minutes.

9. Heat water, sugar, and condensed milk in a saucepan until simmering. Remove from heat and stir in gelatin.

10. Pour over chopped chocolate and let sit 2 minutes. Blend until smooth. Strain and cool to 90°F (32°C).

11. Unmold frozen domes and place on a rack. Pour glaze over domes and let excess drip off.

12. Chill glazed domes in the fridge for 2 hours before serving.