Chocolate Mousse Cake

Ingredients

• three-quarters cup Flour
• half cup (100 g) Sugar
• one-third cup Oil
• one-third cup Liquid milk
• 2 Eggs
• 1 teaspoon Vanilla
• 1 teaspoon Baking powder
• 2 tablespoons Cocoa powder
• 300 g Whipped cream powder
• 1½ cups (300 ml) Cold milk
• 120 g Chocolate
• 1 cup Condensed milk
• half cup Warm milk
• 1 level tablespoon Gelatin
• 180 g Chocolate
• 1 teaspoon White vinegar or any available vinegar
• 5 tablespoons Warm water

Instructions

1. Beat the eggs and sugar in a mixing bowl until combined.
2. Add the oil and liquid milk to the mixing bowl, then beat again.
3. Sift the flour, cocoa powder, baking powder, and vanilla over the mixing bowl.
4. Fold the cake batter from the bottom upward until no lumps or traces of flour remain.
5. Prepare a 23 cm cake pan with parchment paper. If parchment paper is unavailable, grease the pan with butter or oil and dust with a little flour.
6. Preheat the oven for 15 minutes at 180°C, with heat on from above and below.
7. Pour the cake batter into the cake pan and level the surface.
8. Place the cake pan in the center of the oven for 20 minutes at 180°C, with heat on from above and below.
9. Let the cake cool slightly after removing it from the oven.
10. Beat the whipped cream powder with the very cold milk in a mixing bowl until the mixture thickens.
11. Add the condensed milk to the mixing bowl, then mix it with the cream mixture.
12. Divide the cream mixture between two bowls, or into two halves.
13. Melt 120 g of the chocolate, then add it to the first half of the cream and mix in the mixing bowl until smooth.
14. Pierce the surface of the cake after it has cooled slightly.
15. Soak the cake with half a cup of milk over its surface.
16. Place the cake in the refrigerator for 15 minutes.
17. Spread the first layer of white cream evenly over the cake.
18. Spread the second layer of chocolate cream evenly over the first layer.
19. Place the pan in the freezer for about 30 minutes.
20. Melt 180 g of the chocolate in the microwave.
21. Mix the melted chocolate with half a cup of warm milk in a mixing bowl.
22. Dissolve the gelatin in 5 tablespoons of warm water in a small bowl.
23. Add the dissolved gelatin to the chocolate and milk mixture in the mixing bowl and mix well.
24. Pour the final mixture over the pan and spread it evenly.
25. Place the pan in the freezer for 10 to 15 minutes.
26. Carefully loosen the cake edges from the pan.
27. Carefully open the pan, then transfer the cake to a serving plate.