For the cake: Grease and flour a 9" or 24cm round pan. In a large bowl, mix all ingredients together, adding the eggs and milk the last. Note that the batter will be runny. Pour batter into the prepared pan and tap it a bit to even out the batter. Bake in a preheated oven at 350°F/180°C for 20-30 minutes or until the inserted toothpick comes out clean. Remove from oven and let it cool down. Make sure it is no longer warm when you assemble the cake. Can be made a day in advance. Cover with cling wrap and place in the fridge.

For the Mousse: ***If using microwave, place cream in big bowl and heat for 10 seconds on full power, add the semi-sweet chocolate and heat for another 10 seconds. Take out from microwave and stir well. If chocolate is still lumpy, heat it again for another 10 seconds and stir again afterward. Repeat as needed but giving it a good stirring in between and the chocolate should melt slowly without heating too much. ***If not using a microwave, place the bowl with cream on top of a small saucepan with boiling water, make sure the bottom of the bowl does not touch the water. Add chopped chocolates and stir continuously until it melts then remove from heat. Continue stirring until well blended. You now have a ganache. Let the chocolate ganache cool down. Put it in the freezer for 7-10 minutes only until it is cool but do not let it freeze. While waiting, in a separate bowl, make the meringue by combining egg white and sugar and whisk with an electric mixer until stiff peaks form. Take the ganache out of the freezer and whip until it becomes light and fluffy. Fold the meringue into the chocolate mixture with careful strokes just until well blended.

Place the cake in a springform pan or cake ring and pour three-quarters of the chocolate mousse on top. The mousse will start getting firmer since it is still cold from the fridge. Remove the ring and frost the sides with the remaining mousse if desired.

To make the cream topping, warm gelatin mixture in the microwave for 10 seconds or just until all particles are dissolved. Let it cool down. In a bowl, combine whipping cream and sugar until soft peaks form, slowly add the gelatin mixture and continue to whip until stiff peaks are reached. Use the whipped cream to decorate the cake or just as a top layer for 3 layer chocolate mousse cake.