Preheat oven to 160°C or 140°C fan-forced. Grease a 19cm x 6.5cm springform cake tin with baking paper.
Place water and oil into mixing bowl, followed by the Mud Cake Mix. Using a beater attachment on an electric mixer, beat on low speed until combined. Scrape edges of bowl and beat on low speed for 2 minutes.
Pour mix into prepared lined tin and spread evenly.
Bake in oven for approximately 60 minutes or until skewer comes out clean. Let cake cool in tin.
In a large bowl, beat cream at medium speed until stiff peaks appear.
In a bowl set over a saucepan, melt chocolate over simmering water. Pour melted chocolate over whipped cream and fold through the chocolate (don’t over mix).
Top the cake with the mousse mixture and place tin into fridge for at least 2 hours. Make mousse once cake has completely cooled. Mousse must be deposited onto cake straight away.
Melt chocolate and cream together in a saucepan. Let it cool slightly and then pour sauce over set mousse. Refrigerate until set.
These instructions may vary depending on the equipment used.