Decadent Chocolate Cake with White Chocolate Mousse

Begin by preheating your oven to 180°C (350°F). Grease and flour two 20 cm (8 inch) round cake pans. In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt. In another bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time to the butter mixture, beating well after each addition. Gradually mix in the dry ingredients, alternating with the milk, until smooth. Divide the batter evenly between the prepared pans and smooth the tops.

Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

To prepare the mousse, melt the white chocolate in a heatproof bowl set over simmering water, or carefully in the microwave. Let it cool slightly. In another bowl, whip the heavy cream until soft peaks form.

In a clean bowl, beat the egg whites until they form soft peaks. Gradually add the sugar and continue to whip until stiff peaks form. Gently fold the melted chocolate into the whipped cream, then fold in the egg whites until fully combined. Refrigerate for at least 30 minutes to set.

For the frosting, start by melting the dark chocolate in a heatproof bowl over simmering water. In a separate bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until fully incorporated.

Pour in the melted chocolate and milk, and beat until the frosting is creamy and easy to spread. If the frosting is too thick, add more milk to achieve your desired consistency.

To create the caramel sauce, combine the sugar and water in a saucepan over medium heat. Stir gently until the sugar dissolves, then let it cook without stirring until it turns golden brown. Remove from heat and cautiously add the cream, stirring continuously until combined.

Allow the caramel to cool slightly before using. If it thickens too much, you may reheat it gently to return it to a pourable consistency.

Once the chocolate cakes are completely cool, place one layer on a serving platter. Spread a generous amount of white chocolate mousse on top, then place the second layer of cake on top.

Coat the entire cake with the dark chocolate frosting, smoothing it out with a spatula. Drizzle the cooled caramel sauce over the top for a stunning finish. Chill briefly in the refrigerator before serving to set the layers. Cut, serve, and enjoy!