Ingredients
For the Cake:
1 + 1/4 cups (150g) all-purpose flour
1/3 cup (30g) unsweetened cocoa powder
2 tsp (8g) baking powder
1/4 tsp (1g) salt
1/2 cup (120g) milk, at room temperature
1/4 cup (55g) vegetable oil
1 tsp (5g) vanilla extract
4 large eggs, at room temperature (separate yolks from whites)
1 cup (200g) granulated sugar
For the Syrup:
1/3 cup (80g) heavy cream
2 tbsp (25g) granulated sugar
1 tbsp (6g) unsweetened cocoa powder
2/3 cup (160g) milk
For the Filling:
1 + 1/3 cups (200g) milk chocolate*
1 + 1/3 cups (300g) cream cheese, at room temperature
1 cup (240g) heavy cream, cold
*For semi-sweet chocolate: use 1 cup (150g) chocolate and add 1/3 cup (45g) powdered sugar to the heavy cream.
For the Ganache:
1 cup (150g) milk chocolate
1/3 cup (80g) heavy cream (microwave for 20 seconds to bring to room temperature)
Directions
Prepare the Cake:
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix well and set aside.
Mix Wet Ingredients:
In another bowl, whisk together the milk, vegetable oil, and vanilla extract. Set aside.
Whip Egg Whites:
In a large mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Combine Egg Yolks:
Add the egg yolks to the whipped egg whites and beat for about 1 minute until smooth and airy.
Fold Ingredients Together:
Gently fold the dry ingredients into the egg mixture in 3-4 additions, alternating with the wet ingredients. Be careful not to overmix; maintaining the airy texture is crucial.
Prepare Baking Pan:
Line a 25 x 20 cm (10 x 8 inch) baking pan with parchment paper.
Bake the Cake:
Pour the batter into the prepared pan and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
Cool Completely:
Allow the cake to cool completely at room temperature before unmolding.
Make the Syrup:
Prepare Syrup:
In a microwave-safe bowl, combine the heavy cream, sugar, cocoa powder, and milk. Microwave for 40-60 seconds until warm (not boiling). Let it cool completely before using.
Prepare the Mousse Filling:
Melt Chocolate:
In a microwave, melt the milk chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
Mix Cream Cheese:
In a separate bowl, mix the cream cheese until smooth. Add the melted chocolate and combine well.
Whip Cream:
In another bowl, whip the cold heavy cream until soft peaks form. Add the whipped cream to the chocolate mixture in three parts, folding gently until fully combined.
Assemble the Cake:
Layer the Cake:
Level the top of the cooled cake and cut it into two equal layers.
Prepare the Pan:
Clean the baking pan, moisten the inner side with water, and line it with plastic wrap to help it adhere.
Layer with Syrup and Filling:
Place one layer of cake in the pan and drizzle with chocolate milk syrup. Spread half of the mousse filling on top. Add the second layer of cake, drizzle with more syrup, and top with the remaining filling.
Chill:
Refrigerate for 3-4 hours or until the filling is firm.
Prepare the Ganache:
Make Ganache:
In a microwave, combine the milk chocolate and heavy cream. Heat in 30-second intervals, stirring until melted and smooth.
Finish the Cake:
Let the ganache set in the fridge for a few minutes. Once slightly thickened, pour it over the chilled cake, smoothing the top as needed.
Trim Edges:
Trim any uneven edges for a neat finish.
Serve the Cake:
Storage:
The cake can be stored in the fridge in an airtight container for up to 3 days. Remove from the fridge about 30 minutes before serving.
