Beat the eggs and sugar together for about 10 minutes until the mixture becomes pale and thick.

Carefully whisk in the flour using one-directional strokes to keep the batter light.

Pour the batter into a greased and floured 9-inch cake pan and bake in a preheated 350°F oven until set. A toothpick inserted should come out clean.

Let the cake cool completely, then slice it horizontally into two thin layers.

Transfer each layer into separate 9-inch springform pans and evenly soak with the warm milk and sugar mixture.

Spread 1/3 cup of Cool Whip atop each layer and set aside.

Using a hand mixer, beat the sour cream and sugar together for 15 minutes until smooth and fluffy.

Add the sweetened condensed milk and continue beating for another 5 minutes.

In a small saucepan, whisk together the gelatin and milk and bring to a gentle boil, stirring constantly.

Remove from heat and add the unsalted butter, whisking until fully melted and combined.

Gradually mix the gelatin mixture into the sour cream blend, beating continuously for 2 more minutes.

Evenly divide the mousse between the two springform pans over the soaked cake layers.

Refrigerate for 3-4 hours until the mousse firms up.

Microwave the heavy cream until it just begins to boil.

Pour the hot cream over the semi-sweet chocolate chips and let it sit for a few minutes.

Whisk the mixture until smooth and glossy. Allow the ganache to cool slightly but remain pourable.

Pour the ganache evenly over the chilled mousse layers.

Refrigerate until the ganache has fully set.

Carefully remove the sides of the springform pans. Slice the cake into wedges and serve chilled.

You can add extra Cool Whip or chocolate shavings on top for decoration.