Ingredients for the cake: 

• 3 tbsp oil, regular (+ one drop oil) 

• 1/3 cup sugar 

• 1/2 tsp vanilla essence or vanilla extract  

• 1/4 cup whipping cream 

• 1/4 cup yoghurt 

• 1/3 cup all-purpose flour 

• 2 tbsp cocoa powder 

• 1 tsp baking powder 

• Parchment paper 

• Chocolate shavings  

White Chocolate Mousse: 

• 100g white chocolate 

• 3 tbsp whipping cream 

• 1/2 cup whipped cream

Chocolate mousse: 

• 100g milk chocolate or dark chocolate 

• 3 tbsp whipping cream 

• 1/2 cup whipped cream

Method: 

1. In a large mixing bowl, whisk the oil,  sugar and vanilla together. 

2. Add in the whipping cream, yoghurt and whisk for a minute.  

3. Sift together flour, cocoa powder and baking powder. Fold in the dry ingredients and wet ingredients. (Do not overmix the batter). 

4. Brush one drop of oil into the microwave-safe container and place the parchment paper. 

5. Spread the batter evenly into the prepared container and microwave for 2 minutes, or until a toothpick inserted in the middle comes out clean. 

6. Remove the cake and allow it to cool completely. 

7. Once the cake is cooled, prepare the springform pan for layering. (My pan was tiny, so I did cut the cake according to the pan size and saved the cake crumbs). 

8. Place the trimmed cake in the springform pan and keep that aside. 

9. Take two small bowls, add white chocolate and 3 tbsp whipping cream in one bowl; in another bowl, add dark chocolate and 3 tbsp whipping cream. 

10. Microwave each for 30 seconds, dissolving the chocolate well and let the chocolate cool down to room temperature. 

11. Now, beat 1 cup of whipping cream in a large bowl until stiff peaks form. (Do not overwhip). 

12. Divide it into 2 equal parts and add that into the white chocolate and dark chocolate.

13. Gently fold the white chocolate mixture into the whipped cream until combined.

14. Then gently fold the dark chocolate mixture into the whipped cream until combined. 

15. Spread the dark chocolate mousse into an even layer on top of the cake.  

16. Pour and spread the white chocolate mousse into an even layer on top of the chocolate mousse. 

17. Refrigerate for at least 3 hours or until completely firm. 

18. Sprinkle some chocolate shaving and carefully remove the mousse cake from the pan. 

19. In a glass or jar, add the cake crumbs and then layer the leftover mousse. 

20. Refrigerate for at least 2 hours or until completely firm. 

21. Sprinkle some chocolate shaving and enjoy the delicious chocolate mousse.