Cake "Three Chocolates"

Ingredients for the sponge cake:

Eggs — 2 pcs
Sugar — 1/3 cup
Flour — 2/3 cup
Cocoa powder — 1 tbsp
Baking powder — 1 tsp
Vanillin - 1 tsp
Cream liqueur for soaking the sponge cake - 50 ml

For the chocolate mousses:
Dark chocolate — 200 g
Milk chocolate — 200 g
White chocolate (mousse from white chocolate - 200 g; glaze - 100 g) — 300 g
Butter (for mousses 30 g each; for glaze - 50 g) — 140 g
Cream (whipping cream, for mousses 200 ml each; for gelatin - 50 ml; glaze - 50 ml) — 700 ml
Cream liqueur - for mousses 50 ml each — 150 ml (can be omitted)
Granulated gelatin for mousses - 8 g each — 24 g
 

Preparation of the sponge cake:
1. Beat the eggs with the sugar until fluffy.
2. Mix in the vanillin, flour, baking powder, cocoa.
3. Pour the resulting thick, poorly flowing batter into a greased and floured mold. The mold should be the size of the future cake.
4. Bake at a temperature of 200-220 degrees for about 15 minutes.
Remove the finished sponge cake from the mold, cool it, and cut out a layer with a diameter 2 cm smaller than the mold. Soak with liqueur.
5. Line the bottom of the mold with parchment paper and the sides with stiff film (you can roll up a plastic thermos napkin for this). The height of the film should slightly exceed the height of the mold.
Place the layer in the center of the mold and put it all in the freezer. This will speed up the setting of the mousse later.

If you don't want to spend a lot of time baking the sponge cake, there is an alternative: Take a sponge cake base for the cake — 150 g, walnuts — 20 g, pine nuts — 20 g, cocoa — 20 g, 50 ml of liqueur. Grate the sponge cake on a coarse grater, add the chopped nuts, amaretto, cocoa, and mix. Grease the mold with butter and line it with parchment. Evenly layer the sponge cake in the mold.

Preparation of chocolate layers:
1. Soak the gelatin in cold cream (about 50 ml) and divide it into three parts.
2. Whip 600 ml of cold cream until "stiff peaks," divide into three parts and refrigerate.
3. Break the dark chocolate into pieces and melt it with 30 g of butter while stirring continuously, without bringing it to a boil. Add the liqueur and mix into a homogeneous chocolate mass. Cool everything and mix with the whipped cream.
4. Take the mold with the layer out of the freezer and pour the mousse over it, trying to fill the gap between the layer and the sides evenly. Put it back in the freezer. Each layer should be placed in the refrigerator (or freezer) for 20 minutes.
5. Follow the same principle to make a layer of milk and then white chocolate.
6. To prepare the glaze, heat the cream with butter to boiling. Add the white chocolate and heat until completely melted.
7. Cover the top of the cake with the prepared glaze, spreading it evenly over the entire surface of the cake. It should be noted that after cooling, the glaze does not harden, which is very convenient when cutting the cake. Put it back in the freezer - it can be left overnight.
8. Decorate the finished cake with cream, chocolate, powdered sugar, or fruits.