Ingredients

• Vegetable oil spray, to grease
• 370g pkt White Wings Moist Chocolate Cake
• 2 eggs
• 250ml (1 cup) water
• 60ml (1/4 cup) vegetable oil

Crunchy chocolate base

• 100g dark chocolate, melted
• 80g (2 cups) cornflakes, lightly crushed

Hazelnut mousse

• 2 tablespoons boiling water
• 3 teaspoons gelatine powder
• 250ml (1 cup) pouring custard
• 110g (1/3 cup) Nutella
• 250ml (1 cup) thickened cream

Chocolate mousse

• 100g dark chocolate, coarsely chopped
• 250ml (1 cup) thickened cream

Chocolate glaze

• 180g dark chocolate, coarsely chopped
• 125ml (1/2 cup) thickened cream

Method

• Step 1 Preheat oven to 160°C. Spray a round 20cm (base measurement) cake pan with oil to grease. Line base with non-stick baking paper. Use an electric beater to beat cake mix, eggs, water and oil in a bowl until combined. Pour into prepared pan. Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Turn onto a wire rack to cool. Use a large serrated knife to trim the dome top of the cake and discard. Cut two 1cm-thick discs from the cake. Reserve the remaining cake for another use.
• Step 2 Meanwhile, to make the crunchy chocolate base, spray a 20cm (base measurement) springform pan with oil. Line base and side with plastic wrap. Combine chocolate and cornflakes in a bowl. Spread evenly over the base of the prepared pan. Place in the fridge for 15 minutes or until set.
• Step 3 To make the hazelnut mousse, place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves. Set aside for 5 minutes to cool. Whisk the custard and Nutella in a bowl until smooth. Add gelatine mixture to the custard mixture and stir to combine. Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to fold cream into the custard mixture until just combined.
• Step 4 Spread half of the hazelnut mousse over the crunchy chocolate base. Place in fridge for 30 minutes or until set. Top with a cake disc. Set aside remaining hazelnut mousse at room temperature until required (whisking occasionally, to prevent it from setting).
• Step 5 To make chocolate mousse, place chocolate in a heatproof bowl. Bring 100ml of cream to the boil in a small saucepan over medium heat. Add the cream to the bowl and stir until chocolate melts and the mixture is smooth. Set aside to cool slightly. Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Fold the cream into chocolate mixture.
• Step 6 Spread chocolate mousse on top of the cake disc in the pan, filling the side of the cake with mousse. Place in fridge for 15 minutes or until slightly set.
• Step 7 Top chocolate mousse with the remaining cake disc. Spread hazelnut mousse over the top of the cake, filling the side of the cake with mousse. Cover with plastic wrap and place in the fridge for 3 hours or until set.
• Step 8 To make chocolate glaze, place the chocolate in a heatproof bowl. Bring cream to the boil in a saucepan over medium heat. Pour over chocolate. Set aside for 30 seconds or until chocolate starts to melt. Stir until chocolate has melted and mixture is smooth.
• Step 9 Remove the cake from pan. Discard plastic wrap. Transfer cake to a serving plate. Spread chocolate glaze over the cake, allowing it to run down the side. Place in the fridge for 20 minutes or until glaze is set.