Triple Layer Mousse & Berry Cake
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Ingredients
For the Sponge Base:

1 cup (120 g) all-purpose flour
¾ cup (150 g) sugar
2 large eggs
½ cup (120 ml) milk
¼ cup (60 ml) vegetable oil or melted butter
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
For the Chocolate Mousse Layer:
200 g dark chocolate, chopped
1 ½ cups (360 ml) heavy cream, chilled
2 tbsp powdered sugar
For the Blueberry Yogurt Mousse Layer:
1 cup (240 ml) blueberry yogurt (or blended blueberries + Greek yogurt)
1 cup (240 ml) heavy cream
2 tbsp sugar
1 ½ tsp gelatin (bloomed in 2 tbsp warm water)
For the Vanilla Cream Layer:
1 cup (240 ml) heavy cream
2 tbsp sugar
1 tsp vanilla extract
For Decoration:

Chocolate ganache (melted chocolate + warm cream)
Fresh blueberries, strawberries, blackberries
Chocolate-dipped strawberries
Vanilla ice cream scoops
Fresh mint leaves
Instructions
1. Make the Sponge Cake
Preheat oven to 350°F (175°C).
Whisk eggs and sugar until fluffy. Add milk, oil, and vanilla.
Fold in flour, baking powder, and salt.
Pour into a lined 9-inch pan and bake for 20–25 minutes. Let cool.
2. Make the Chocolate Mousse
Melt chocolate in a heatproof bowl over simmering water. Cool slightly.
Whip cream with sugar until soft peaks.
Fold whipped cream into melted chocolate. Refrigerate until slightly set.

3. Make the Blueberry Yogurt Mousse
Whip cream with sugar until soft peaks.
Mix with blueberry yogurt.
Stir in bloomed gelatin. Chill until thickened.

4. Make the Vanilla Cream
Whip cream, sugar, and vanilla until fluffy.
Keep chilled.

5. Assemble the Cake
Place sponge cake at the bottom.
Spread chocolate mousse evenly. Chill 15 minutes.
Add vanilla cream layer, top with blueberries. Chill.
Spread blueberry mousse layer on top. Smooth surface.
Refrigerate cake for at least 4 hours (overnight best).

6. Decorate
Pour chocolate ganache over the top.
Arrange strawberries, blueberries, and chocolate-dipped berries.
Add scoops of vanilla ice cream.
Garnish with mint leaves.
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