Mocha java cake

Ingredients for sponge
Eggs 6
Caster sugar 6 ounces
Flour 4 ounces
Coco powder 2 ounces
Vanilla essence 1 tsp
Syrup for soaking the sponge
Water 1 cup
Sugar ½ cup
Coffee 1 tsp heaped
Method for syrup
Cook altogether
Ingredients for mocha moose layer
Dark chocolate 150 gm
Cream 100 ml
Whipped cream 200 gm
Gelatin 2 tbsp dissolved in ¼ cup water
Egg yolks 3
Nuttela 3 tbsp
Coffee 1 tsp heaped mixed with 1 tbsp water
Caster sugar ½ cup
Vanilla 1 tsp
Ingredients for coffee mousse layer
Egg yolks 3
Sugar ½ cup
Coffee 1tsp mixed with 1 tbsp water
Vanilla 1 tsp
Gelatin 2 tbsp dissolved in ¼ cup water
Whipped cream 200 gm
Ingredients for glaze
Dark chocolate chopped 150 gm
Cream 175ml
Method for sponge
Beat eggs and sugar till light and fluffy, fold in flour and coco, pour mixture into 9 inches round pan, bake for 20 minutes until done, remove and cool.
Method for mocha mousse layer
Melt dark chocolate on a double boiler. Add half cup cream, add egg yolks, sugar and cook until slightly thick, remove and add coffee, dissolved gelatin and vanilla essence, cool, lastly fold in fresh cream and nutella.
Method for coffee mousse layer
Put the egg yolk and sugar in sauce pan, cook on low flame until sugar dissolved, add gelatin, coffee, essence and fold in whipped cream.
Method for glazed
Melt chocolate with cream, keep aside.
To assemble cake
In a 9 inch spring foam tin put one layer of cake soaked with prepared syrup, pour the mocha mousse, let it set for 30 minutes, top with 2nd layer of cake again soak the cake with syrup, pour the coffee mousse mixture and let it set for 2 hours, remove cake and pour the glaze over it, serve chilled.