Chocolate Mousse Cake

Cake Layer (bottom layer)

Ingredients:

• 1 pkg. of chocolate cake mix (I like milk chocolate)
• 1 can Sour Cream, 16 oz. or 8 oz.(cake will be fluffy with less sour cream)
• 2 Eggs
• 1/4 cup vegetable oil
• 1/2 cup coffee (any flavor)

1. Preheat over to 350 degrees F. Spray no-stick oil on the bottom and sides of a 13x9-inch pan. Line the bottom of the pan with a parchment paper for easy removal later.
2. Mix all above ingredients with a electric mixer until well blend.
3. Pour the mixture in the pan and bake for 25-30 minutes or until a toothpick comes out clean from the center of the cake.
4. Set aside until cool completely.

Milk Chocolate Mousse Layer ( middle layer)

Ingredients:

• 2 Tbsp. cocoa powder
• 4Tbsp. hot water
• 1 tsp. Gelatin
• 1 Tbsp. cold water
• 1 cup milk chocolate chips
• 1 1/2 cups heavy cream
• 1 Tbsp. sugar
• pinch of salt 

1. Sprinkle gelatin over 1 Tbsp. cold water, set for few minutes. Then add 4 Tbsp. hot water, stir until gelatin melted. Whisk together the cocoa powder and hot gelatin water mixture in a small bowl; set aside.
2. Melt the chocolate chips in the microwave for total of 1 minute(30 seconds at a time). Stir until smooth. Whisk in cooca powder mixture until smooth.
3. With a electric mixer, whip the cream, sugar and salt on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.
4. Fold in whipped cream 1/3 at a time until no streaks remain.
5. Pour the chocolate mousse into the pan over the cooled cake. Tap gently on the counter few times to remove air bubbles.
6. Gently smooth the top with a spatula. Refrigerate for at least 15 minutes while prepare the top layer.

White Chocolate Mousse Layer (Top Layer)

Ingredients:

• 1 tsp. gelatin
• 1 Tbsp. water
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream

1. Sprinkle the gelatin over the water in a small bowl. Let stand at least 5 minutes to soften.
2. Place white chocolate chips in a medium bowl. Bring 1/2 cup of heavy cream to a boil in a small saucepan. Remove the pan from the heat, add gelatin mixture and stir until dissolved.
3. Pour the hot cream mixture over the white chocolate chips. Let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature.
4. Using a electric mixer, whip the remaining 1 cup heavy cream to soft peaks form when the whisk is lifted. Fold the whipped cream to the white chocolate mixture until no streaks remain.
5. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula.
6. Chill the cake in the freezer at least 2 hours.

Optional: Sprinkle with cocoa powder or chocolate fudge topping before serving.

This is the kind of cake that you just cannot stop eating until all gone. Soooooo GOOOOOOD! ,