Christmas log with 3 chocolates: delicious and simple to prepare

Ingredients:
For the Genoise:
2 eggs
60 g of flour
20g unsweetened cocoa powder
80 g of sugar
60 ml of oil
30 ml of milk
5 g of yeast
For the white chocolate mousse:
95 g of white chocolate
40 ml of hot milk
90 g of whipped cream
2 g gelatin (150 blooms)
For the milk chocolate mousse:
75 g of milk chocolate
40 ml of hot milk
90 g of whipped cream
1.5 g gelatin
For the dark chocolate mousse:
75 g of dark chocolate
40 ml of hot milk
90 g of whipped cream
1.5 g gelatin

Preparation:
1. Genoise: mix eggs with sugar, oil and milk.
2. Then add flour, cocoa and yeast.
3. Pour the mixture into the mold and bake at 180° for 10 minutes.
4. Mousse: melt the chocolate and then mix with the milk and melted gelatine. Whip the cream and combine the two mixtures.
5. Pour the mousse into the mold and place in the freezer.
6. Repeat the same thing for all layers.7. Finally add the genoise.8. Add the icing and place in the fridge.