AI am making a small (9 in, 3 layer) cake for a birthday with a chocolate filling. I wanted to do a thin layer of ganache and then chocolate mousse. My question is: Should I layer the mousse on top of the ganache, or the other way around? I am thinking putting the ganache on the bottom will make it a little more structrually sound, but I'll be putting a few dowels in it regardless.

AGanache first, then the mousse. Ganache will firm up and the mousse will stay softer!

I vote for the other way around.  Mousse first, then ganache the bottom of the next layer you'll be putting on.  Any excess moisture in the mousse will sink into the cake below it.  If you apply the ganache first it's going to harden then the mousse on top will slide around because the extra moisture has no place to go.  Just my two cents worth.

AWow that is a great point! :) I didn't think of that.

That's what we're here for.  :-)

AEveryone is so helpful here. Its such a great sight! Thanks again. :)