Ultimate death by chocolate mousse cake

1. preheat oven to 180 degrees Celsius, Grease and line 2x22cm cake tins with baking paper

2. Cake:
In the bowl of an electric mixer with a paddle attachment, mix together on high speed all of the cake ingredients, except for the boiling water.

3. Stir in the boiling water. Pour equal portions of the batter into the tins and bake until a skewer comes out clean, about 30min. Cool and then turn out.

4. Mousse:
combine the chocolate and butter in a mixing bowl. In a saucepan, bring milk to a boil, pour over the chocolate mixture and stir well until the chocolate dissolves. Cool to room temperature. Whip the cream till soft peeks then fold into the chocolate mixture and refrigerate.

5. Ganache:
In a double boiler melt the chocolate and the cream together, stirring until smooth. Leave to cool to room temperature. It should thicken slightly, but still have a pouring consistency.

6. Assemble:
Grease a 22cm spring form cake tin. Halve both layers of cake and put one layer in the tin and cover with the chocolate mousse, repeat with all the layers then refrigerate for about 2 hours.

7. Remove the cake from the tin and pour the ganache over. Refrigerate until ganache has set.

8. Here's an awesome tip:
Cut baking paper to fit around the cake. Melt dark chocolate and pour onto baking paper, use spatula to flatten out. Remember to go over edges. When chocolate loses some of its gloss its ready to wrap around the cake, chocolate side touching the cake. Refrigerate and remove baking paper when set. Decorate with berries and grapes.