Eggless Mousse Cake

INGREDIENTS

For the cake

All-purpose flour   -  2 cups
Unsweetened Cocoa Powder  -  ¼ cup
Condensed Milk (Sweetened) – 1 can (14oz)
Unsalted Butter  -  ¾ cup soft to the touch
Baking Powder  -  1 ½ tsp
Baking Soda     -   ¾ tsp
Vanilla extract  - 2tsp
Water  -  ¾ cup

For the Mousse

Heavy Whipping cream  -  14oz
White chocolate   -  2 bars (4oz each)

For the ganache

Heavy Whipping Cream   -   ¼ cup
Semi-Sweet chocolate chips  -  ½ cup

PREPARATION

1. Mix all dry ingredients , set it aside.

2. Add melted butter , water and sweetened condensed milk to a mixing bowl and whisk well until combined. Add vanilla extract and beat on slow speed until a smooth batter is formed. 

3. Sift and slowly add the dry ingredients to the wet ingredients and add it in portions when constantly combining the same. 

4. Pour the batter into a greased 10 inch pan and flatten it out with a spatula. 

5. Pre-heat the oven for 350F and bake for 30 minutes. Check using a cake tester/toothpick. Cool on a wire rack until cake is completely cooled. 

6. Using a serrated cake knife , cut the cake into two halves and set aside.

7. To prepare the white chocolate mousse, place the white chocolate and I cup of heavy whipping cream in a heat proof bowl and heat until the chocolate and cream are completely combined. Set aside to cool. In a mixing bowl , add the remaining cream and whip it until you get stiff peaks. Add the white chocolate mixture and fold into the whipped cream. 

8. Place one half of the cake on the pan , pour the white chocolate mousse mixture on top of it and place it in the refrigerator for half an hour. Place the second half of the cake on the mousse , press down just a little and set it overnight. 

9. Once the cake and mousse completely set , prepare chocolate glaze by combining semi-sweet chips and cream in a heat-proof bowl. Allow the glaze to cool and then cover the cake completely in the glaze.