Milka Cake

For the ganache, pour hot heavy cream over the milk chocolate and let it sit for 2 minutes. Blend with an immersion blender until emulsified, cool to room temperature, then refrigerate for 8 hours. Whip with a mixer for about 1 minute before assembly.

For the sponge, mix vegetable oil, cocoa powder, and milk. Whip the eggs with sugar until fluffy and pale, gently fold into the chocolate mixture, add the flour sifted with baking powder and salt, and mix the batter quickly. Divide between two 18 cm cake pans and bake at 160°C (320°F) for 20 minutes. Cool, wrap in plastic, and chill in the refrigerator for at least 4 hours.

For the mousse, bloom the gelatin in cold water, melt it in warm milk, add the white chocolate, and stir until smooth. Whip chilled heavy cream to soft peaks (melted ice cream consistency), and gently fold into the chocolate base with a spatula.

Cut each sponge layer in half horizontally. Assemble the cake inside a cake ring lined with acetate film and foil-wrapped bottom. Place a sponge layer, pour over a layer of mousse, pipe random dollops of ganache, top with another sponge, and repeat three times.