• Preheat the oven to 175˚C/ 350˚F. Line the cake tin with baking paper.

CAKE

• In a large bowl whisk together the dry ingredients (A). In a separate bowl, mix together the wet ingredients (B). Whisk the wet ingredients into the dry ingredients just until they come together.
• Pour batter into your lined cake pan; The batter is drippy and makes a thin cake layer. Bake 12-15 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.

CHOCOLATE MOUSSE

• Heat up heavy cream. Pour over dark chocolate chips and let sit for 1 minute (let the heat infuse the chips before stirring)
• Stir until smooth and let it cool.
• Once cooled, pour the chocolate ganache into the heavy cream and whisk on high until stiff peaks.

ASSEMBLY

• Layer the bubble mould with half of the dark chocolate mousse. Spread evenly. Use a teaspoon and gently press the mousse into each bubblet to make sure that it is properly filled and compact.
• Lift up the mould and tap it gently a couple of times on the work table. This is to allow the mousse to nicely fill out the crevices so that there are no empty pockets.
• Add in the dark chocolate cake layer and dollop lavishly / evenly with the remaining dark chocolate mousse until the mould is completely filled.
• Tap again and place a 7 inch card board right on top of the last layer of mousse for easy unmoulding later.
• Freeze the mousse cake for at least 4 hours or overnight. Remove from the freezer and unmould whilst the chocolate mousse cake is frozen.

CHOCOLATE GLAZING

• Bloom 3 tsp of gelatin powder in 3 tbsp of cold water. Set aside.
• Combine the water, cream, sugar and cocoa powder off heat until relatively smooth.
• Put on low heat and stir continuously until boiling, for 2 minutes. Take off heat, add the gelatin and mix well. Sieve to remove lumps and cool till 35˚C or room temperature.
• Unmould frozen chocolate mousse cake. Carefully pour glaze over - go slowly, especially in between the bubblets and let it set until it's no longer dripping. Set it in the fridge/chiller to thaw for 2-3 hours.
• Decorate with a little gold dust lustre and it's ready to serve.