Delightful Gradient Mousse Cake Recipe

First, take the *two large eggs* and whisk them with *half a cup of sugar* until the volume increases significantly. This process is crucial for achieving a light and airy sponge.

In a separate bowl, combine the *all-purpose flour*, *cocoa powder*, and *baking powder*. Gently fold this dry mixture into the whipped eggs using a silicone spatula, making sure to mix from the bottom up to retain airiness.

Next, melt the *unsalted butter* and mix it with the *milk*. Add this mixture to the main batter and stir gently until smooth.

Pour the batter into a greased 7-inch round cake pan and bake it in a preheated oven at *320°F (160°C)* for about *30 to 35 minutes*.

Once baked, allow the sponge to cool slightly. Remove it from the pan, wrap it in plastic wrap, and refrigerate for *2 hours* to firm up.

After chilling, cut out an inner circle from the sponge using a 6.3-inch round cutter to form a cake layer approximately *0.6 inches thick*.

Optionally, you can soak the sponge with a syrup made from *0.7 oz of water* and *0.7 oz of sugar*, boiling them together, then allowing it to cool and soaking the sponge with it.

Start by heating the *cherry purée* in a saucepan for a few minutes. Use a blender to make it smooth, then strain it through a sieve for a more refined texture.

In a small bowl, add the *gelatin* to *0.8 oz of water* and let it bloom for a few minutes. After it has bloomed, melt the gelatin either in a microwave or using a double boiler.

Mix the warm cherry purée with *1/4 cup of sugar* and the melted gelatin. Stir thoroughly until all the sugar has dissolved, ensuring a uniform mixture.