Chocolate Champagne Mousse Cake

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• Makes about 10-12 servings
• Chocolate Champagne Cake
• 1 large egg
• 1/3 cup (70g) sugar
• 1/3 cup (70g) vegetable oil
• 2 tbsp (30ml) sparkling white wine
• 1/4 tsp (1g) salt
• 1/4 cup (30g) unsweetened cocoa powder
• 1/3 cup (40g) all-purpose flour
• 1/2 tsp (2g) baking powder
• Chocolate Mousse
• 3.5 oz (100g) semisweet chocolate
• 3.5 oz (100g) milk chocolate
• 2/3 cup (160g) whipping cream
• 1 tsp (3g) gelatin powder
• 1 tbsp (15ml) cold water
• 1 cup (240g) whipping cream (35% fat), chilled
• 1/4 cup (35g) chocolate crispy pearls, optional
• Champagne Cream Cheese Mousse
• 7 oz (200g) cream cheese
• 2/3 cup (160g) sparkling white wine
• 1/3 cup (80g) powdered sugar
• 2 1/2 tsp (8g) gelatin powder
• 3 tbsp (45g) cold water
• 1 cup (240g) whipping cream (35% fat), chilled
• White Chocolate Stars
• 2.5 oz (70g) white chocolate
• 1 oz (30g) white chocolate, for tempering
• Gold edible powder

1. First prepare the chocolate cake. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
2. In a bowl whisk egg with sugar until well combined. Incorporate oil and sparkling wine.
3. Sift the flour, salt, cocoa powder and baking powder and whisk to fully incorporate.
4. Pour the batter into the prepared pan.
5. Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with fewm moist crumbs attached. 
6. Let cool completely.
7. Prepare the chocolate mousse.
8. In a heat proof bowl add the semisweet and milk chocolate and ? cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
9. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool slightly.
10. Whip the remaining 1 cup (240g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
11. On a serving platter add a bit of mousse and add the cooled chocolate cake. Add a ring, lined with an acetate sheet, around the cake.
12. Pour the chocolate mousse over the cake and smooth the top.
13. Optional, add chocolate crispy pearls on top of chocolate mousse. Refrigerate for about 30 minutes or until you prepare the champagne mousse.
14. Prepare the champagne mousse.
15. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
16. In a medium bowl whisk cream cheese with powdered sugar. Add sparkling wine and mix to combine.
17. Dissolve gelatin over low heat, pour over the cream cheese mixture and stir to combine.
18. Whip the remaining 1 cup (240g) chilled whipping cream until stiff peaks form. Add cream cheese champagne mixture and mix until well combined.
19. Pour champagne mousse over the chocolate mousse and smooth the top.
20. Cover and refrigerate for at least 4-6 hours or overnight.
21. Prepare white chocolate stars for decoration. Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add remaining chopped white chocolate for tempering. Stir until melted.
22. Spread chocolate evenly into a thin layer on parchment paper. Refrigerate until slightly set, for about 10-15 minutes. Use star cookie cutters to cut the chocolate. Refrigerate until completely set and ready to use. Paint with gold edible powder if desired.
23. Decorate the cake with white chocolate stars and gold sprinkles.
24. Before serving, you can add sparklers for a special effect. Enjoy!