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Prepare the Cake:
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix well and set aside.
Mix Wet Ingredients:
In another bowl, whisk together the milk, vegetable oil, and vanilla extract. Set aside.
Whip Egg Whites:
In a large mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Combine Egg Yolks:
Add the egg yolks to the whipped egg whites and beat for about 1 minute until smooth and airy.
Fold Ingredients Together:
Gently fold the dry ingredients into the egg mixture in 3-4 additions, alternating with the wet ingredients. Be careful not to overmix; maintaining the airy texture is crucial.
Prepare Baking Pan:
Line a 25 x 20 cm (10 x 8 inch) baking pan with parchment paper.
Bake the Cake:
Pour the batter into the prepared pan and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
Cool Completely:
Allow the cake to cool completely at room temperature before unmolding.
Make the Syrup:
Prepare Syrup:
In a microwave-safe bowl, combine the heavy cream, sugar, cocoa powder, and milk. Microwave for 40-60 seconds until warm (not boiling). Let it cool completely before using.
Prepare the Mousse Filling:
Melt Chocolate:
In a microwave, melt the milk chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
Mix Cream Cheese:
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