Beetroot Chocolate Passion Fruit Mousse Cake

Ingredient	Method
Cake: 150g trimmed and peeled beetroot 160g Low protein flour 70g cocoa powder 1 tbsp baking powder 80g caster sugar 60g light brown sugar 2 A eggs pinch of salt 1 tsp white vanilla extract 200ml sunflower oil 60g dark chocolate coin Mousse: 3 tsp gelatin powder 40ml hot water 110ml passion fruit juice 420ml heavy whipping cream 5 tbsp honey 3 tbsp condensed milk 80g cream cheese  30g sugar  1/2 tsp salt 1 tsp lemon juice 1 tbsp corn starch Passion Fruit Gelee: 2 passion fruits- juice, pulp and seeds 1 tsp geletin powder 2 tbsp hot water                         Beetroot Gelee: 75ml Beetroot juice  10g sugar 1.5 tsp geletin powder 3 tbsp hot water	Cake: 1.Wash the beetroot gently, trim the stalks to about 2cm above the bulb, leave the root and skin on. Then peel it and chop it roughly. 2. Use a food processor/blender, mix the beetroot, eggs, sugars, and vanilla extract to make a paste. 3. Continue mix the beetroot cream with a pinch of salt, flour, cocoa powder, baking powder. 4. When completely mixed, add the oil in a steady stream. 5. Chop or grate the dark chocolate coin into small flakes, add to the rest and mix well using an electric beater. 6. Tip the mix into a 6' cake tin. Bake for 180C, 1 hour or until a skewer comes out dry. 7. Leave the cake to cool on a rack. Slice the cake into two layers, set aside. Mousse: 1. Combine the passion fruit juice, salt, honey, corn starch, milk and lemon juice in a bowl, mix until well combined. 2. Sprinkle the gelatin over hot water in glass, stir well and let soften for about 5 minutes. 3. Place the gelatin mixture into passion fruit mixture and mix well. Set aside 4. Beat cream cheese until smooth. Stir the passion fruit mixture with cream cheese until well. Set aside. 5. Use an electric mixer to whip the cream until peaks form 6. Fold half of the whipped cream into the passion fruit mixture, and once it’s incorporated, gently fold in the remaining whipped cream. Stir just until it’s mixed. Passion Fruit Gelee: 1. Whisk together the gelatin and the hot water in a small bowl, and set it aside to let the gelatin melted. Whisk the melted gelatin and passion fruits together. Beetroot Gelee: 1. Whisk together the gelatin and the 2tbsp hot water in a small bowl, and set it aside to let the gelatin melted. Whisk together the sugar and the other 1 tbsp hot water in another small bowl until sugar dissolved. Whisk the melted gelatin, sugar and beetroot juice together. Pour the gelee into 6' lined pan with plastic wrap. Freeze it until time of assembly. (Prepare 1 day earlier before time of assembly)
Assembly: 1. Place one layer of the cake into 7' cake ring, and pour the mousse onto the cake. 2. Remove beetroot gelee from freezer, peel away the plastic wrap and lay the gelee into the pan. 3. Pour the mousse in and top with final piece of cake, gently press to even out. 4. Pour the remaining of mousse over the cake and spread to level. 5. Pour the passion fruit geleen on the mousse. 5. Chill the whole cake for 4 hours.