• Preheat the oven to 350 F | 175 C. Grease 2 x 9 inch baking pans with butter and a light dusting of flour.
• In a large mixing bowl, whisk together flour, sugar, cocoa, cinnamon, nutmeg, baking powder, baking soda and salt.
• Add eggs, milk, melted butter and vanilla extract in the large bowl. Whisk all together.
• Pour batter evenly into the 2 baking pans and place on a baking tray. Bake in the middle of the oven for 25 to 30 minutes. Insert a toothpick in the center of the cake to make sure they are cooked. If the toothpick comes out clean then you can remove them from the oven. Allow cakes to cool down completely before frosting and decorating.
• Remove cake from the pans. If the cake is not flat, cut with a sharp knife to get a flat surface.
• Place the first cake layer on a plate, cover it with whipped cream. Place the second cake layer on the whipped cream. Cover the top with whipped cream then work carefully around the cake.
• Pour melted chocolate on top of the cake. Spread gently with the spatula to not overmix and to get the white and chocolate texture. See notes*
• Decorate with your favorite candies. Some options include Ferrero Rocher, Lindt truffles, mini chocolate chips, chocolate straws and brownies.

Chocolate Mousse Frosting

• Beat heavy cream on medium speed until stiff peaks form. Place in the refrigerator.
• Melt your dark chocolate in the microwave for 45 seconds. Let sit for 2 minutes in microwave, then gently stir. Return to the microwave for 30 seconds, again, letting the chocolate sit and stirring until fully melted. Remove and add in the whole milk, stir again.
• Remove whipped cream from the refrigerator. Add 2 tablespoons melted chocolate and mix gently with a spatula to incorporate with the whipped cream. See notes**
• Decorate the cake. Extra whipped cream can be used later.