Chocolate Mousse Cake

Into a bowl, add the egg and the sugar, mix well until the sugar dissolves. After that, add the oil and mix well. 

Into a small container, add the cocoa powder and the tablespoons of water, mix well and pour this mixture in the bowl, mix again. 

Once you’ve done that, add the wheat flour and the baking powder, mix until combined. 

Then transfer this batter to a 1.6L baking dish greased with some oil, spread it out evenly. 

Bake in a preheated oven at 180°C (356°F) for 30 minutes. 

Meanwhile, into a bowl, add the whipped cream and whip it into stiff peaks. 

Into a blender, add the condensed milk, the table cream, the cocoa powder and the melted chocolate, blend at high speed until combined. 

Add the colorless unflavored gelatin previously hydrated and dissolved, blend it all together for another minute.

Once you’ve done that, add this chocolate mixture to the whipped cream and mix well. 

Now, using a barbecue skewer, poke holes all over the baked cake, then moisten it with the water/condensed milk mixture.

Finally, pour all the chocolate mousse over the cake, cover with plastic wrap and let it chill in the fridge for at least 6 hours. 

After this indicated time, garnish with chocolate sprinkles to taste. 

Serve.