Ingredients: For the Cake: 1 cup all-purpose flour 1 cup sugar 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/2 cup whole milk 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup boiling water For the Chocolate Mousse: 1 1/2 cups heavy cream 1 cup semi-sweet chocolate chips 2 tablespoons sugar 1 teaspoon vanilla extract Instructions: Cake Preparation: Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add Wet Ingredients: Add the egg, milk, oil, and vanilla extract; beat until well combined. Add Boiling Water: Stir in the boiling water until the mixture is smooth. The batter will be thin. Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chocolate Mousse Preparation: Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth. Whip Cream: In a separate bowl, beat the remaining heavy cream with sugar and vanilla extract until stiff peaks form. Combine: Fold the melted chocolate into the whipped cream until no streaks remain. Chill Mousse: Refrigerate until set, about 1 hour. Assembly: Slice Cake: Slice the cooled cake horizontally into two layers. Layer Cake: Place the bottom layer on a serving plate and spread half of the chocolate mousse over the top. Add Second Layer: Place the second layer of cake on top and spread the remaining mousse over the top and sides of the cake. Chill Cake: Refrigerate for at least 2 hours before serving. Prep Time: 30 minutes Cooking Time: 35 minutes Chilling Time: 1 hour (for mousse) + 2 hours (for cake) Total Time: 3 hours 5 minutes
