4 eggs¾ cup castor sugarBeat till white. Add ¼ cup oil and beat again. In a seperate bowl mix ¼ cup cocoa with ½ cup boiling water. Sift 1 cup cake flour and 2 teaspoons baking powder together. Fold into egg mixture and add a pinch of salt.Then fold into cocoa mixture. Add 1 teaspoon vanilla essence and mix in.Bake in a tray. I used a flat tray.
Ganache150g dairy milk melted in microwave at 30 second intervals mixed with ½ big tin nestle cream. Don't add all nestle cream. Ganache must be thick and able to spread. I added balance of nestle cream after all cakes were sandwiched to thin ganache to drizzle on top. Coffee creamWhip 1 cup of cream.Mix one teaspoon coffee in about 2 tablespoons water. Add to cream and mix. Caramel mousse Whip 1 cup cream and fold in ½ tin caramel treat. Refrigerate till ready to use. Cut cake into rectanglesSpread ganache over.Pipe coffee creamTop with another cake layerPipe mousse over.Drizzle thinned ganache over. Decor and enjoy.