Soft and Delicious Chocolate Mousse Cake

Instructions

For the Chocolate Cake:

1. Line a 7-in (18cm) round cake pan with parchment paper. Set it aside. 
2. Preheat the oven to 350°F (180°C). 
3. Combine the milk and oil in a large bowl. Microwave for about 40-60 seconds or until warm. 
4. Add the cocoa powder and, using a wire whisk, mix until completely dissolved.
5. Add the yogurt, sugar, and vanilla. Whisk until well combined.
6. Whisk in the egg until well combined and smooth. 
7. Sift the flour, baking powder, and salt over the mixture. Whisk gently until just combined. Don’t overmix the flour. 
8. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let it cool completely at room temperature, unmold the cake, remove the parchment paper, and cut it into three layers. 

For the Chocolate Mousse Filling:

1. Combine the chocolate and heavy cream in a large bowl. Microwave in 30-second intervals, stirring until smooth. Set it aside while preparing the gelatin. 
2. Pour the water into a microwave-safe bowl. Sprinkle the gelatin on top and stir until well combined. Let it sit at room temperature for about 5 minutes so the gelatin can absorb the water. Microwave the mixture for about 15 seconds and stir. Don’t overheat the gelatin, or it may lose its setting power.
3. Pour the melted gelatin into the chocolate ganache and stir until well combined. Let it cool at room temperature for a few minutes before adding the whipped cream.
4. Combine the cold heavy cream and powdered sugar in the bowl of an electric mixer. Beat at medium speed for a few minutes until soft peaks form. 
5. Gently fold the whipped cream into the chocolate mixture in two or three additions until well combined and smooth. Immediately assemble the cake. 

Assembling the cake:

1. Place the first cake layer onto a serving plate, tightly adjust an acetate strip around the cake, and fix it with adhesive tape. 
2. Spread half of the mousse over the top and repeat the process, finishing with the third cake layer on top. 
3. Refrigerate while making the ganache topping. 

For the Chocolate Ganache Topping:

1. Combine the chocolate and heavy cream in a medium bowl. Microwave in 30-second intervals, stirring until smooth. 
2. Let it cool for a few minutes, and pour the ganache over the cake (while it’s still with the acetate ring). Then, place the chocolate-covered cereal balls all over the top.
3. Keep the cake refrigerated for at least 4 hours or until serving time. Remove the acetate strip a few minutes before serving, and smooth the sides with a spatula if necessary.