Five-layer chocolate espresso cake

Step 1

Preheat oven to 160°C. Unlock the base from a deep 22cm springform pan; invert base, then cover with a piece of baking paper. Lock the ring around the base, over the paper (the paper will extend outside the pan making it easier to remove the cake later). Grease pan; line side with baking paper, extending the paper 5cm above the side.

Step 2

To make dark chocolate fudge cake: in a small saucepan, stir butter and chocolate over low heat until smooth. Remove from heat; stir in sugar, then egg, flour and sour cream. Spread mixture into pan; stand until required.

Step 3

To make white chocolate cheesecake: in a small saucepan, stir cream and chocolate over low heat until smooth; cool. In a small bowl, beat cream cheese and sugar with an electric mixer until smooth. Beat in cooled chocolate mixture, then egg (do not overbeat). Pour cheesecake mixture over fudge cake in pan. Bake 30 minutes or until centre of cheesecake is set and has a slight wobble. Cool in oven with door ajar. Refrigerate.

Step 4

To make espresso jelly: in a small heatproof jug, sprinkle gelatine over 1/4 cup (60ml) of the water. In a small saucepan, stand jug of simmering water, stir until gelatine dissolves; cool. In a small saucepan, place the remaining water with sugar and coffee granules; stir over low heat until sugar and coffee dissolve. Stir in gelatine mixture. Transfer mixture to a medium jug. Refrigerate 30 minutes or until mixture thickens slightly to the consistency of custard. Pour jelly mixture over cheesecake in pan; carefully smooth surface. Refrigerate 30 minutes or until set.

Step 5

To make milk chocolate mousse: in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl), stir chocolate until smooth; cool. In a small bowl, beat cream with an electric mixer until soft peaks form; fold in cooled chocolate. Spread mousse mixture over jelly in pan; smooth surface. Refrigerate 3 hours or overnight until set.

Step 6

To make dark chocolate glaze: in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl), stir chocolate and oil until smooth. Cool slightly.

Step 7

To make chocolate waves: in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl), melt half the chocolate. Remove bowl from pan; stir in remaining chocolate until melted. Spread chocolate thinly over a piece of baking paper. Place a rolling pin under paper; set at room temperature. Break into shards.

Step 8

Remove cake from pan; place on a plate. Working quickly, spread glaze over top and side of cake. Refrigerate for 10 minutes or until glaze is set. Decorate cake with chocolate waves; dust with cocoa.