Using a 16cm (6-inch) cake ring, cut the sponge cake. Pour 1/3 of the mousse, shake and spread evenly, freeze for 5-10 minutes, gently place milk chocolate layer in the center.

JENNIFER CHEUNG less than 2 min read September 23, 2015 - 3:33PM ...

Spread the ganache over the top of the cake, letting it run down the sides a little, and serve. Note: This cake will keep well for up to 5 days in an airtight container.