Red Velvet Chocolate Mousse Cake

A great sweet treats for your Valentines! It is a Red Velvet cake top with layer of milk chocolate mousse and white chocolate mousse.

For the Red Velvet Cake Layer:

1 box of Red Velvet cake mix
1 box (16 oz.) sour cream (or fat free sour cream for less fat)
2 large eggs
1/4 cup cooking oil
1/2 cup warm water

Preheat oven to 350 degrees F. Line a 9x13 baking pan with parchment paper for easy removal later.
Mix all above ingredients with an electric mixer and blend well. Pour the batter into the prepared baking pan.
Bake for 30 minutes or until a chopstick comes out clean from the center of the cake layer. Set aside to cool.

For the milk chocolate mousse layer:

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup Heavy whipping cream
1/2 cup powdered sugar
1 cup milk chocolate chips

Sprinkle gelatin over cold water in small cup; let stand several minutes to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Cool 5 minutes.

In a medium microwaveable bowl, heat milk chocolate 1 minute until melted. Whisk until smooth. Set aside, cool.

Beat whipping cream and powdered sugar in medium bowl until thickened; pour in gelatin mixture and beat until stiff. Then, fold in the melted milk chocolate chips until no streaks remain. Pour over the red velvet cake. Refrigerate until set.

For white chocolate mousse layer:

1 package of unflavored gelatin
1 cup white chocolate chips
1 1/2 cups heavy cream

Sprinkle the gelatin over 1/2 cup heavy cream in a medium heatproof bowl. Let stand at least 5 minutes to soften. Heat in microwave for 1 minute until hot. Add white chocolate chips and whisk until smooth. Cool to room temperature.
Beat the remaining 1 cup heavy cream with an electric mixer to soft peaks form when the whisk is lifted.
Fold the whipped cream to the white chocolate mixture until no streaks remain.
Spoon the white chocolate mousse into the pan over the milk chocolate layer. Smooth the top with an offset spatula. Chill the cake in the refrigerator at least 2 hours or overnight.