Chocolate coffee mousse cake - mocha cake

This cake comprises of chocolate sponge, chocolate chantilly, coffee mousse and chocolate ganache.

make a sponge cake see the link for method

chocolate sponge
4 eggs
115g caster sugar
90g self raising flour
25g cocoa

Chocolate Chantilly
200ml cream
40g dark chocolate
20g caster sugar

Stir the caster sugar into the cream in a little pot. Place over a medium heat.
Put the chocolate into a bowl
When the cream comes to the boil, pour it over the chocolate.
Place the mixture in the fridge to cool completely
When it is completely cool, whisk as you would cream.

Coffee Mousse:
165g milk
30g instant coffee approx or to taste OR use 'IREL' coffee or other coffee flavouring
60g caster sugar
2 egg yolks (40g)
6g gelatine (2 leaves) use one 7g sachet if using powdered gelatine and soak in 20g of water, then use as per this recipe

Soften the gelatin in some water (see the link for gelatine use)
Stir the caster sugar into the milk in a little pot.
Put the yolks in another bowl and give them a gentle whisk, just to break them up.
Bring the milk mixture to the to the boil and then pour about half onto the yolks. Whisk the yolks and milk mixture just to combine.
Add the yolk mixture back into to the milk in the pot and stir over a low heat for about a minute or two.
Then remove from the heat and pour into a bowl (if you leave it in the pot it will continue to cook and may curdle)
Stir in the coffee or Irel coffee to the milk mixture and adjust according to taste, then stir in the  softened gelatine.
Set aside and leave to cool

Meanwhile, whisk the cream to soft peaks (don't over-whisk or the cream will remain in lumps in the mousse) and set aside.
When the milk mixture has cooled to about 30C (or when the mixture is just starting to set around the edges), fold in the cream.

Chocolate Ganache 
Use the ganache recipe

Assembly:
Line the cake ring/tin with paper or plastic acetate strip and place on plate or tray.

Split the sponge into 3 using a bread/serrated knife

Place on layer into the cake ring and pour in the coffee mousse

Top with another layer of sponge, and top with the chocolate chantilly

Top with the final layer of sponge

Refrigerate for at least 3 hours

Sit the cake on a cake rack and set this over a tray or some clean parchment paper.

Pour the chocolate ganache over the cake and refrigerate for a few minutes, then remove from the rack and place or a plate/cake board and decorate.