Chocolate Aloe Vera Mint Mousse

Ingredient	Method
Chocolate Cake: 110g sugar 115g LP flour 40g cocoa powder 1 teaspoons baking soda 0.5 teaspoon baking powder 1 teaspoon salt 1 A egg 125ml homemade buttermilk 65ml coffee (3/4 tbsp coffee powder + 65ml hot water) 50ml  vegetable oil 1 teaspoons white vanilla extract Aloe Vera Gelee: Aloe Vera leaf - 1 to 2, fresh,washed clean Sugar 2 tbsp Lemon Juice 1/2 tbsp warm water 100ml gelatin powder 3/4 tbsp hot water 20ml Mint Mousse: 110g white chocolate, chopped 450ml + 60ml  heavy cream, divided use 1/4 tsp salt 2.5 tsp  powdered gelatin 2 tbsp hot water 2 tsp peppermint extract 1.5 tbsp corn starch few drops green food coloring	Chocolate Cake: In the bowl, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add egg, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into 6' prepared pans. Bake in preheated oven for 45 to 50 minutes for 180C or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Slice the cake into two layers, set aside. Aloe Vera Gelee: Cut one aloe vera leaf and wash well. Cut the sides of the leaf. Cut through in the centre and scoop through the aloe vera gel. Put the aloe vera in strainer and run through running water for few minutes or nearly 5-10 times until the aloe latex is removed and the aloe vera is not sticky (The yellow colour is latex which is unsafe to consume). Blend well the aloe vera along with sugar, lemon juice and water, set aside. 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 aloe vera juice together. Pour the gelee into 6' lined pan with plastic wrap. Freeze it until time of assembly. *Make sure the aloe latex (known as yellow extract) is completely removed. To ensure, once the aloe latex is removed the aloe is not sticky. http://www.aloebarn.com/wp-content/uploads/smiley_faces.png Mint Mousse: Combine the white chocolate, 60g of cream, and salt in a double boiled until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally. 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 chocolate together. Add the peppermint extract, corn starch and several drops of green food coloring. Whip the remaining 450g heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Stir just until it’s mixed.
Assembling:  1. Place one layer of the cake into 7' cake ring, and pour the mint mousse onto the cake. 2. Remove gelee from freezer, peel away the plastic wrap and lay the gelee into the pan. 3. Pour the mint mousse in and top with final piece of cake, gently press to even out. 4. Pour the remaining of mint mousse over the cake and spread to level. 5. Chill the whole cake for 4 hours.