Easy Chocolate Mousse Cake

For the cake:

1. Place a disc of parchment paper on the bottom of a 7-inch (18cm) round cake pan. Set aside.
2. Preheat oven to 350°F (180°C).
3. In a bowl, combine egg and sugar. Whisk until completely mixed. You don’t have to use an electric mixer for this recipe.
4. Add in the oil and cocoa powder. Whisk until well mixed.
5. Sift the flour and baking powder over the mixture and stir until just combined.
6. Place the batter in the prepared pan. Bake for 10-15 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Allow to cool and run a sharp knife around the inner edge of the pan to loosen the cake.
8. Turn the pan upside down to unmold the cake and remove the parchment paper sheet. Set aside.

For the Chocolate Mousse:

1. Melt the white chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
2. Add 1/4 cup of heavy whipping cream at room temperature and stir until well combined, smooth and shiny. Important note: In this method, the cream must be at room temperature, or it will change the texture of the chocolate. Set aside for 5-10 minutes or until it reaches room temperature.
3. Beat 1 cup of chilled heavy cream until soft peaks form. Add the sugar and powdered milk. Beat until stiff peaks form, being careful not to overbeat or the cream will turn buttery.
4. Add the whipped cream to the semi-sweet chocolate mixture in three additions and stir gently, until just combined.

Assembling:

1. Place the cake layer on the bottom of a 7-inch (18cm) round cake with removable bottom. You can assemble this cake inside an acetate ring if you prefer.
2. Spread the chocolate mousse over the cake layer.
3. Refrigerate for about 4 hours.
4. Wrap the outer side of the pan with a clean and hot kitchen towel for 30 seconds to unmold easier.
5. Sift cocoa powder over the top of the mousse.
6. Keep refrigerated until serving time.

Yield 8-10 slices.

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