Frozen Layered Mousse Cake

Ingredients (serves 6)

• 3 eggs, separated
• 1/3 cup caster sugar
• 1/4 cup brewed espresso coffee, cooled
• 300ml thickened cream, whipped
• 460g double unfilled sponge cake (see note 1)
• 45g dark chocolate, chopped
• 1/3 cup pure cream

Method

1. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until pale and thick. Gradually beat in coffee until combined.
2. In a clean bowl, beat egg whites until soft peaks form. Gradually fold egg whites and whipped cream into coffee mixture until just combined.
3. Split sponge cake into 3 even layers. Line the base and side of a 7cm-deep, 17cm round cake pan with plastic wrap (see note 2). Place base of sponge into prepared pan. Top with half the coffee mousse. Place middle layer of sponge over coffee layer. Top with remaining coffee mousse, then remaining sponge. Cover with plastic wrap. Freeze overnight (see note 3) or until firm.
4. Combine chocolate and pure cream in a small microwave-safe bowl. Microwave on medium (50%) for 30 seconds to 1 minute or until smooth, stirring with a metal spoon after 30 seconds. Turn cake, top-side up, onto a serving plate. Drizzle with chocolate sauce. Serve.

Notes

• 
  Note 1: You only need 1 sponge cake. Wrap remaining sponge in plastic wrap, then foil. Freeze for up to 2 months.
  Note 2: If you don't have a 17cm round cake pan, use the plastic container the sponge cake was purchased in.
  Note 3: Cake can be frozen at this stage for up to 2 months.
  Shortcut: We used a double store-bought sponge cake to save you time.