Chocolate cake:

1. preheat oven Preheat the oven to 170°C (338°F).
2. mix dry ingredients Warm the milk until it’s very hot. In a mixing bowl, combine sugar, cocoa powder, all-purpose flour, baking powder, and baking soda.
3. cake batter Once mixed, add one egg and oil and mix. The batter will be thick. Slowly pour the hot milk into the batter while mixing continuously to prevent cooking the eggs.
4. bake cake Pour the batter into a lined baking pan and bake for 25 to 30 minutes. Check if the cake is fully cooked by inserting a wooden toothpick into the center—it should come out clean or a few moist crumbs.
5. cool cake Let the cake cool completely. Then, carefully cut off the top crust to create a soft cake base. Remove the parchment paper gently, as this cake tends to crumble.
6. prepare pan Place the cake back into the pan and line the sides with a clear acetate collar or plastic wrap to prepare for the mousse layer.

Milk Chocolate Mousse:

1. boil milk In a pan, combine most of the sugar (reserve about 2 tablespoons for whipping the cream) and milk. Bring to a boil.
2. mix egg yolks with milk In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the yolks while whisking continuously to temper the eggs.
3. cook mixture Pour the mixture back into the pan and cook on low heat for about 3 minutes, stirring constantly.
4. add the chocolate Place chopped milk chocolate in a bowl and pour the hot mixture over it through a sieve to ensure a smooth texture. Mix until the chocolate is fully melted.
5. hydrate gelatin sheets Hydrate 2 gelatin sheets in cold water, then add them to the chocolate mixture. Stir until fully dissolved.
6. whip cream Whip the heavy cream with the reserved sugar until soft peaks form. Use a whisk or electric mixer.
7. Prepare mousse Gently fold the whipped cream into the chocolate mixture, being careful not to overmix.
8. add mousse to the pan Spread a thin layer of chocolate spread or ganache over the cake base. Pour the mousse on top, tap the pan to remove air bubbles, and refrigerate for at least 6 hours to set.

Chocolate ganache

1. Make ganache To make the ganache, heat heavy cream until it boils, then pour it over chopped chocolate. Mix until smooth and glossy.
2. decorate Decorate the cake with the ganache, chocolate shavings, or fresh berries for a touch of freshness.