For each layer of mousse, line the bottom of a Love to Bake 22-cm springform cake tin with baking paper. (3 springform cake tins in total).

Melt the chocolate in the top of a double boiler. Whip the cream until it just starts to thicken and then pour into the chocolate and beat for a few seconds. It is very important not to overbeat the cream before you add the chocolate or else it will separate. Pour the mixture into the prepared baking tin and smooth the top with a Love to Bake silicone spatula. Cover the tin with cling wrap and place it in the refrigerator to set overnight.

To make the chocolate butter icing, place all the ingredients in a bowl and mix well.

For the white chocolate ganache, melt the chocolate in the top of a double boiler. Heat the cream slightly but do not let it boil. Add it to the chocolate and whisk it in. Set it aside to cool, stirring from time to time.

To assemble the cake, remove the dark chocolate mousse from the baking tin and place it on a cake stand, spread with butter icing and top with the milk chocolate mousse, spread with butter icing and finish off with the white chocolate mousse.

Pour the white chocolate ganache over the top of the cake, allowing it to drip down the sides. Decorate with the chocolate truffles, wafers and a light dusting of icing sugar.

Serve immediately.