Step 1

Pre-heat oven to 350F (180C) grease and flour a 9 inch round cake pan.

Step 2

In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.

Step 3

Then add the egg, milk, oil and vanilla and beat for two minutes.  Remove the beaters and stir (do not beat) in the boiling water.  The batter will be thin.

Step 4

Pour batter into the prepared pan and bake for approximately 30-35 minutes or until toothpick comes out clean.  Let cake cool in pan (it is easier to assemble the cake in the pan).

Step 5

While cake is cooling make the mousse, heat 1/4 cup + 3 tablespoons cream until it just reaches the boiling point, then add the chocolate and stir until melted and smooth,  let cool completely.

Step 6

Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon onto the cooled cake and spread to even out, then refrigerate for approximately 20 minutes.

Step 7

Heat 1/4 cup + 3 tablespoons cream until it just reaches the boiling point, then add the chocolate and stir until melted and smooth, let cool completely.

Step 8

Beat the remaining cream until stiff, then gently fold into the cooled chocolate mixture, spoon on top of the white chocolate mousse and spread to even out, then refrigerate for approximately 3-4 hours or over night.  Top with fresh fruit, chocolate swirls or whatever you desire.  Enjoy!

Step 9

**Any leftover mousse can be placed in cups and served separately.