In a saucepan, combine all syrup ingredients. Heat over medium heat just until it starts boiling.

In a heat-proof bowl, add the eggs, sugar, and vanilla extract. Place over a pot with slightly simmering water. Heat the mixture, stirring consistently, until warm to the touch and all sugar has dissolved.

Place the mixture in the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and a bowl) and whip for 7-10 minutes or until the mixture becomes very pale, has tripled in volume, and is thick enough to leave a ribbon on the surface.

Sieve in the flour, cocoa powder, and salt, and carefully fold with a rubber spatula until no dry ingredients are left.

In a small bowl add the oil, melted butter, and milk. Mix and add 2-3 tablespoons of the egg and flour mixture. Mix again until homogenous in consistency.

Add the milk mixture to the main batter and fold with the rubber spatula until fully incorporated.

Pour the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted in the center comes out clean. If you use two pans, bake both layers at once and adjust the baking time.

Remove from the oven and let the cake cool down until you can safely touch the pan.

Run a knife against the wall of the pan to release the cake. Place on a cooling rack to cool down to room temperature. Wrap in plastic wrap and refrigerate for 4 hours or overnight.

Then, slice into 2 even cake layers and assemble the cake.

In a small bowl, add the gelatin powder and water. Mix and set aside for 5 minutes to bloom.

Meanwhile, pour the heavy cream into a saucepan and heat just until it starts simmering.

Place the chocolate in a bowl and pour the hot cream on top. Let sit for 3 minutes, then mix with a rubber spatula until homogenous in consistency.

Add the mascarpone cheese and mix until fully incorporated.

Place a bowl with gelatin in the microwave and heat it to melt. Then, pour into the chocolate mixture and combine.

Cover with plastic wrap so it touches the top of the mousse and refrigerate until thick but pipeable. Can take 30 minutes to 1 hour. Check the cream often so it won’t become too thick. If this has happened, heat in the microwave for 5-10 seconds and mix with a spatula.

Transfer the mousse to a piping bag, cut off the tip, and use it.