Chocolate Mousse Loaf

Preheat oven to 180°C. Grease a 22x11x6.5cm-deep (8-cup capacity) loaf pan and line with baking paper.

Using electric beaters, beat eggs and sugar in a bowl for 5 minutes or until light and creamy. Sift flour and cocoa together over egg mixture and gently fold in until combined. Fold in melted butter and water. Pour into prepared pan, spreading gently. Bake for 20-25 minutes or until cake springs back when gently pressed.

Place gelatine in a microwave-safe bowl. Whisk in 1/4 cup cold water. Stand for 5 minutes to soften. Microwave for 30 seconds on High (100%) until gelatine has dissolved. Set aside to cool slightly.

Stir chocolate in a heatproof bowl over a saucepan of simmering water until melted and smooth. Beat cream until soft peaks form. Gradually add melted chocolate and cooled gelatine mixture, stirring gently until combined.

Turn out cake onto a board. Line loaf pan with baking paper. Cut cake in half horizontally to form two layers. Place top layer in pan. Spoon mousse mixture over and smooth top. Cover with remaining cake, cut-side down. Cover and chill for 6 hours or until mousse is set. Invert cake onto a serving platter. Combine icing sugar and extra cocoa and sift over cake. Serve.