Whisk together 6 large eggs and 1 cup of granulated sugar using an electric mixer on medium speed for about 10 minutes, until pale and thick.

Gently sift 1 cup of all-purpose flour into the egg mixture, folding with a spatula until just combined. Pour the batter into a greased 9-inch cake pan.

Preheat your oven to 350°F (175°C) and bake for approximately 25-30 minutes, or until a toothpick comes out clean.

Once cooled, slice the cake in half horizontally to create two layers.

Mix together 1 cup of milk and a tablespoon of sugar to create a soaking syrup, generously brushing over each cake layer.

In a bowl, beat together 1 cup of sour cream and 1/2 cup of sugar until fluffy. Slowly stir in 1 can of sweetened condensed milk.

Heat 1 cup of milk until boiling, remove from heat, and stir in 2 packets of Knox gelatin until dissolved. Cool slightly before adding to the sour cream mixture.

Pour half of the mousse mixture over the first cake layer, smoothing it out. Top with the second layer and repeat.

Refrigerate the layered cakes for 3-4 hours, or until firm.

For the ganache, heat 1 cup of heavy cream until boiling, pour it over 1 cup of semi-sweet chocolate chips, and whisk until smooth.

Once the mousse is set, remove the cakes from the springform pans and pour the ganache over the top, allowing it to flow down the sides.

Chill for another 30 minutes before serving.

Slice into pieces and serve with fresh fruit or vanilla ice cream.