Place Bakels Choc Victoria Sponge Cake Mix, Eggs and Water into a mixing bowl and blend on slow speed to disperse powders.
Stop the mixer and scrape down.
Mix using a flat beater for 6 minutes on medium speed.
Scale as desired into mini cake tins or muffin tins prepared with Tinglide.
Bake at ±180ºC for ±45 minutes or until baked.
Melt the Chockex Chips Dark in a bowl.
Add the Bakels Delight to the melted Chockex to form a Ganache.
Place the mini cakes on to a metal cooling rack and pour 80g ganache over each cake to cover.
Place Cold water, Bakels Delight (II) and Choccomousse Mix into a bowl.
Blend on slow speed for 1 minute.
Stop the mixer and scrape down.
Whisk for 5 minutes on fast speed.
Decorate each cake with 70g chocolate mousse and 20g chocolateshavings.