Sponge

1. Preheat the oven to 180°C/160°C fan. Lightly grease and line one 8 inch round cake tin with greaseproof baking paper.
2. Add the coffee to the boiling water and stir until the granules have dissolved. Set aside to cool.
3. Cream together the sugars and baking spread in a bowl for 2 mins, until light and fluffy.
4. Add the eggs along with half the flour and mix until smooth.
5. Pour in the coffee and fold the cocoa powder and remaining flour into the mixture.
6. Add the mixture to the tin and bake in the oven for approx. 25 mins.
7. Leave the sponge in the tin for 5 mins, then remove and cool on a wire rack.
8. Once cool, place the sponge at the bottom of a greased 8 inch springform cake tin.

Dark Chocolate Mousse

1. In a small bowl, add the gelatine powder to the water and set aside.
2. Break up the chocolate into a microwave safe bowl and add half the cream.
3. Heat for 50-60 seconds in the microwave on a high heat setting, remove and stir until smooth. If there are lumps of chocolate remaining, pop the mixture into the microwave for 20 seconds and stir.
4. Heat the gelatine in the microwave for 5-10 seconds until it dissolves and stir it into the chocolate mixture.
5. In a separate bowl, whip the remaining cream with the icing sugar until it begins to hold its shape.
6. Pour in the cooled chocolate mixture and whip again until it thickens.
7. Add the mousse on top of the sponge and level.
8. Pop the tin into the fridge for 30 mins.

White Chocolate Mousse

1. In a small bowl, add the gelatine powder to the water and set aside.
2. Break up the chocolate into a microwave safe bowl and add half the cream.
3. Heat for 50-60 seconds in the microwave on a high heat setting, remove and stir until smooth. If there are lumps of chocolate remaining, pop the mixture into the microwave for 20 seconds and stir.
4. Heat the gelatine in the microwave for 5-10 seconds until it dissolves and stir it into the chocolate mixture.
5. In a separate bowl, whip the remaining cream until it begins to hold its shape.
6. Pour in the cooled chocolate mixture and whip again until it thickens.
7. Add the mousse on top of the dark chocolate mousse and level.
8. Decorate with chocolate shavings (optional) and set in the fridge for 4 hours, ideally overnight.
9. Carefully remove the mousse cake from the tin and store in the fridge until ready to serve.