I saw this cake and was wondering how it is done after I read the description: "Velvety smooth bittersweet chocolate mousse that has been delicately flavored with brandy and espresso resting atop vanilla cake. This masterpiece is then wrapped in a patterned chocolate almond sponge cake"
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We did this in culinary school. Yes, the wrap is cake. We did stripes or squiggles, because that's the tool we had. Generally speaking you lay down one color of batter first, bake until set, and then lay down a thin coat of the contrasting batter and bake again. The combined baking times are less than 5 minutes. It's pretty cool and no one outside of the biz can figure out how you did it.
WOW!! that looks soooooooo good and interesting too.
I've always wanted to learn how to do this!
Leahs is there any chance you might consider doing a tutorial on this? 
Marina
The easiest way to do it is to buy a screen or a grill. For example: http://www.bakedeco.com/detail.asp?id=1005&manufacid=208 You set the screen on a silpat and then cover with chocolate tuile paste (also called tulip paste). You scrape the screen clean so that any extra tuile paste is removed. Pull off the screen and put the silpat into a sheet pan. Then you make a batch of genoise sponge cake or joconde sponge cake and cover the tuile paste with a thin layer of batter and bake. Then cool completely and remove from the sheet pan. Then you can remove the silpat and you will have a full sheet of the wrap. Then you cut it into strips. Then use a cake ring and a plastic cake band and line the cake ring with the strip. Then a layer of cake goes in the bottom of the mold and then you fill with mousse. Chill, unmold and it is ready to serve.
Or you can buy cake strip already made, for example http://www.auiswisscatalogue.com/store/merchant.mvc?page=ASC/PROD/2_CAKESTRIPS/001424 and then just wrap with a a cake band and fill with a layer of cake and then mousse. Scrape the top flat and chill to set up.
Here is a page from a book on amazon.com explaining what I am talking about... http://www.amazon.com/gp/reader/0471359254/ref=sib_dp_pt/002-6586583-9099217#
Here is a page from a book on amazon.com explaining what I am talking about... .
I'm reading this book now...right now....while I surf through CC 
spooky, heh?
We use Friberg's books as our course text in pastry school.
I also did this in culinary school and you have to work fast but you freeze the first one then add second color not hard at all once you have the right stuff.I forget the proper name for this as it has been a little while. I haven't done this well over a year now . If memory serves me right this is called Joconde Biscuit, and you use a grill over a silpat or a good silicone paper. Or parchment.
I used to have a link to a tutorial for this but now I can't find it!!! I'll keep looking.
This may be along the same line as a Baumkuchen cake, where you spread the batter very thin and bake, add another layer bake, and so on, until the batter is all used. In the case of a Baumkuchen (as I understand it) the top of each thin layer creates a sort of filling so that in the end you have a multi layered cake with a moist filling between each layer.
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