Instructions
Step 1. Bake the Cake Base:
- Preheat oven to 350°F (175°C). Lightly grease and line the bottom of a 9-inch springform pan.
- In a bowl, whisk together flour, sugar, baking powder, salt, and cocoa powder.
- In another bowl, whisk milk, eggs, and vanilla. Combine wet into dry ingredients until just mixed.
- Pour batter into the pan and bake 20–25 minutes, or until a toothpick comes out clean. Cool completely.
Step 2. Prepare the Milk‑Chocolate Mousse:
- Melt chopped milk chocolate in a heatproof bowl over simmering water or microwave in intervals, stirring until smooth.
- Whip ¾ cup cream and sugar to soft peaks; gently fold into melted chocolate.
- Stir in vanilla. Spread over the cooled cake base. Chill while preparing the dark mousse.
Step 3. Prepare the Dark‑Chocolate Mousse:
- Melt dark chocolate similarly.
- Whip remaining ¾ cup cream and sugar to soft peaks; fold into melted dark chocolate.
- Fold in vanilla. Layer over milk‑chocolate mousse and chill 1 hour to set.
Step 4. Finish with Ganache:
- Heat the ganache cream until steaming, pour over the chopped dark chocolate. Let sit 1 minute, then stir until silky. Cool slightly.
- Pour ganache over mousse layer, spreading evenly. Chill at least 2 more hours (ideally overnight) to fully set.
Step 5. Serve:
- Remove cake from pan, transfer to serving plate. Slice with a warm knife for clean cuts.
- Optional garnishes: whipped cream, chocolate shavings, fresh berries, or edible gold dust.