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 together. Whisk with a whisk or mixer for about a minute.

Pour the batter into a 16 cm pan and bake at 170°C (340°F) for 40-45 minutes.

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

Bloom the gelatin in water.

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

Add the sour cream and mix well.

Fold in the melted gelatin and mix everything thoroughly again.

Trim off the domed top of the sponge and cut it into two layers.

Place the first sponge layer on a plate and assemble the cake inside a ring lined with acetate sheet.

Divide the cream mousse in half, pour the first part over the sponge, and place in the freezer for 15-20 minutes to set.

Repeat the steps with the second sponge layer and the remaining mousse.