Dark Chocolate Mousse Cake

Ingredients
For dark chocolate mousse
205 ml milk
255 g dark chocolate
340 g Elle and Vire whipping cream
15 g agar agar
100 g hazelnut paste
For ganache
200 ml cream
200 g dark chocolate
20 g unsalted butter
Mix ingredients together.
For mud sponge
45 g chocolate
100 ml water
80 g butter
100 g sugar
4 g baking soda
15 g cocoa powder
1 egg
3 g coffee powder
90 g refined flour

Method
For dark chocolate mousse
Boil cream, add in dark chocolate, keep aside, then add butter and blend.
To the above, add hazelnut paste, mix agar agar
Fold whipping cream to this gently.
For mud sponge
Melt chocolate, water, butter, sugar together, and let it cool.
Blend in an egg.
Now fold in baking soda, cocoa powder, coffee powder and flour.
Set in a pre-greased or pre-lined tray, or a round mould, to bake thin sponge sheet.
Bake the mix in a pre-heated oven for about 150 degrees C for about 10 minutes.
Allow it to cool down, cut the same into thin layers.

Line the sponge layers alternatively with chocolate ganache.
Cover the layered cake with chocolate mousse, allow it to set it for about 60 minutes in the refrigerator.
Garnish it as you desire.