Chocolate Peanut Cheese Mousse Cake

Ingredient	Method
Chocolate Cake: 130g sugar 115g LP flour 40g cocoa powder 1 teaspoons baking soda 0.5 teaspoon baking powder 1 teaspoon salt 1 A egg 125ml homemade buttermilk 65ml coffee (3/4 tbsp coffee powder + 65ml hot water) 50ml  vegetable oil 1 teaspoons vanilla extract	In the bowl, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add egg, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into 6' prepared pans. Bake in preheated oven for 45 to 50 minutes for 180C or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Slice the cake into 2 layers, set aside.
Mousse: 300g heavy cream, chilled 10g castor sugar 1/8 teaspoon salt 3 tsp gelatin powder+25ml boiled water 50ml hot water 1 tablespoons cocoa powder 110g dark chocolate coin	~Combine the hot water and cocoa in a small bowl and set aside. Mircowave chocolate for 1 minute (medium heat) until melted. Whisk cocoa mixture into melted chocolate. Allow to cool slightly, 2 to 5 minutes. ~Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form. ~Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.
Cheese Filling: 40g smooth peanut butter jam 25g condensed milk 65g cream cheese 25g butter	1. In the medium bowl, heat the peanut butter jam and butter until all melted. 2. Beat the cream cheese and condensed milk until smooth. 3. Whisk the melted peanut butter sauce into cream cheese until well combined.
Mirror Glaze: 110ml chocolate mirror glaze	To use the mirror glaze,  using double boiled method/microwave to melt the glaze. Each lets wait the temperature reduce to 35C.
Assembly: Place a layer of cake on working station. Apply a thinner cheese on top, place the 2nd layer cake and press gently. Set aside. Pour 1/2 of the chocolate mousse into eclipse mould. Carefully place the chocolate cheese cake into the mould, as centred as possible. Pour the remaining mousse into cake. Flatten the surface. Wrap the mould in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight. To remove the cake, gently pull out  from the silicon mould.  To glaze a cake, place the cake on a cooking rack / 6" (smaller) round cake pan over a sheet tray. With quick movements, remove all the film by using hands/scraper. This will smooth the corners and the surface, and removes the outer layer of ice, allowing the glaze better bond with the product. This trick - one of the possible solutions to problems flowing from the sides glaze. Pour the glaze onto the center of the frozen cake (make sure whole cake is covered). Walk away the excess of glaze using spatula. Being careful not to touch the glaze layer.