Chocolate Mousse Cake

Here's two recipe I found in the web that i'll be trying soon for my sisters' birthday. Which one should I try?

CHOCOLATE MOUSSE CAKE

2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water

Chocolate Mousse

Preheat oven to 350 degrees. Grease and flour 3 (8") round cake pans.
Mix dry ingredients in large mixing bowl. Add eggs, milk, oil, vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes. Cool in pan 10 minutes. Remove to wire racks. Prepare chocolate mousse. Fill and frost layers. Refrigerate 1 hour. Also, any left overs.

CHOCOLATE MOUSSE:
1 1/2 tsp unflavored gelatin
3 tbsp cold water
1/4 c + 1 tbsp. boiling water
1 1/2 c sugar
3/4 c cocoa
3 c whipping cream
3 tsp vanilla

Sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water, stir until clear and completely dissolved.

In large mixing bowl mix sugar and cocoa; add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes before frosting cake.

STABILIZED WHIPPED CREAM ICING

1 tsp unflavored gelatin
4 tsp cold water
1 c heavy whipping cream
1/4 c confectioners sugar
1/2 tsp clear vanilla extract
Almond extract, optional

Combine gelatin and cold water in small sauce pan. Let stand until thick. Place over low heat stirring constantly, just until gelatin dissolves.Remove from heat and cool; do not let set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

For moist, crumbless cake: 1 heaping tablespoon Miracle Whip1 teaspoon, drop to release air bubbles. Cool completely. Now freeze your cake.When needed, remove from freezer and frost with above icing. You will have a more moist, crumbless cake with a not-so-sweet icing.

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CHOCOLATE MOUSSE CAKE

1 pkg. chocolate cake mix

MOUSSE TOPPING:
1 c. sugar
4 tbsp cornstarch
2 pkg unflavored gelatin
3 tbsp cocoa
3 c milk
4 c whipped topping
1 c miniature chocolate chips
1/2 c chopped nuts

Prepare cake mix according to directions on package. Bake and cool.

Prepare Mousse: Mix sugar, cornstarch, gelatin and cocoa. Stir in milk slowly until well mixed. Cook over medium heat until thickened and mixture comes to a full boil. Cool. When cold, beat well with mixer until fluffy.
Fold in whipped topping, then nuts and chips. Spread over cooled cake and refrigerate. Spread 2 cups whipped topping over mousse and garnish with more chopped nuts and small chocolate chips, if desired. (Or use chocolate curls.)