Bake your cake (I used a box mix to save some time) and let it cool completely. Level off the top with a serrated knife or cake leveler. Set it aside.
Make your Jell-o Layer
Make your jello according the directions on the box. 1 C boiling water add in the flavored jello and the unflavored gelatin then add in 1 cup cold water. Line an 8" round cake pan with plastic wrap and carefully add in 1½ cups of the jello. Place it in the fridge to firm up.
Make your White Chocolate Mousse
Mix the gelatin and water in a small bowl and set aside for 5 minutes.
Bring ½ cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth and completely melted. Let stand to cool for 15 minutes.
In stand mixer whip the heavy cream until soft peaks have formed. Add one third of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain.
Assemble the Cake
Place the 8" cake on a9" round cake board and place it into a 9" Sprinform pan. Add 1 cup of the mousse to the cake and around the sides. Tap the pan on the counter to get any air bubbles out.
Loosen the jell-o from the pan and flip over on to the mousse layer. Cover the jell-o and fill in the sides of the cake with the remaining mousse. Give the pan a few taps on the counter to release any air bubbles. Use and small offset spatula to get the top of the mousse as smooth as possible.
Place the cake into the freezer to harden - +4 hours.
Make your Mirror Glaze
Bloom gelatin with ½ cup of water and set aside for 5 minutes.
Heat sweetened condensed milk, sugar and water in a saucepan over medium heat and bring to a simmer. Stir in bloomed gelatin until it’s dissolved.
Place chocolate chips in a large glass bowl.
Pour the hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture. Add in your food coloring gel and blend to combine.
Pour mixture through a sieve to remove any remaining lumps.
Allow glaze to cool to 91F before pouring.
Decorate the Cake
Prepare a pouring area. Use a cookie sheet to catch all the excess liquid. Place a 6" to 8" wide base to rest the cake on in the center of the cookie sheet.
Remove the cake from the Springform pan. Stand the cake on top of the base. Make sure that your glaze is at the right temperature with a thermometer and slowly pour the glaze over the cake. Be sure to coat the sides completely.
Let the cake stand for 5 minutes to drip. Cut off any strands remaining and place on a cake platter to serve.