The Quickest Chocolate Cake

Whisk together the flour, salt, baking powder, cocoa powder, and sugar.

In a separate bowl, combine the egg, milk, and two types of oil (melt the butter beforehand).

Combine both mixtures. Beat with a whisk or mixer for about a minute.

Pour the batter into a 16 cm pan and bake at 170 degrees Celsius for 40-45 minutes.

Remove from the oven, let cool, and wrap in plastic wrap. Chill in the refrigerator for 1-2 hours.

Bloom the gelatin in water.

Melt the chocolate in the hot cream. Blend with an immersion blender.

Add the sour cream and mix well.

Stir in the melted gelatin and mix everything together again.

Trim the dome off the sponge cake and cut it into two layers.

Assemble the cake in a ring lined with acetate film, alternating sponge layers and mousse.