Preheat your oven to 350°F (175°C) and grease an 8-inch round or springform pan, lining the bottom with parchment paper.

In a spacious bowl, whisk together 1 ½ cups of all-purpose flour, ⅔ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, and a pinch of salt.

In another bowl, beat 2 large eggs with 1 cup of granulated sugar until pale and creamy. Add ½ cup of vegetable oil, ½ cup of milk, and 1 teaspoon of pure vanilla extract.

Slowly add the dry mixture to the wet ingredients, folding gently until just combined.

Pour the batter into your prepared pan and bake for 18-20 minutes, or until a toothpick comes out clean.

While the cake cools, melt 8 ounces of dark chocolate chips and let it cool slightly. Whip 1 cup of heavy cream to stiff peaks and fold into the chocolate.

Spread the dark chocolate mousse over the cooled cake and refrigerate for about 30 minutes.

Melt 6 ounces of white chocolate chips and cool slightly. Whip another 1 cup of heavy cream to stiff peaks and fold into the white chocolate.

Spread the white chocolate mousse over the dark layer and return to the fridge for another 30 minutes.

Whip more heavy cream to stiff peaks and dollop on top of the white mousse. Garnish with chocolate curls if desired.

Chill the cake for at least 2-4 hours before serving.