Durian Chocolate Mousse Cake

Ingredient	Method
Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 35g almond powder 50g beaten egg (1 B egg) 90g milk 80g vegetable oil 1 tsp vanilla 80g hot water	1. Preheat the oven to 180C. Prepare one 6.5″ cake pan by greasing and flouring them. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 40-50 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. Slice the cake into 2 layers, set aside.
Chocolate Mousse: 50g hot water 15g cocoa powder 100g dark chocolate coins 150g heavy cream, chilled 15g granulated sugar 1/8 teaspoon salt 1/2 tbsp gelatin powder+30g hot water	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes. Whisk cocoa mixture into chocolate. (or microwave chocolate coins with cocoa mixture for few second til melted) 4. Add melted gelatin into chocolate mixture and stir well. 5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.
Durian Mousse: 170g durian flesh  10g caster sugar, 1/8 teaspoon salt, 1/2 tbsp gelatin powder + 30g hot water, 70g milk 5ml lemon juice 20g white chocolate coins, melted 150g heavy cream	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Then blend lemon juice, durian flesh and milk until blended.  4. Gradually whisk in gelatine and melted white chocolate.   5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the durian mixture to lighten it. Fold in remaining cream using a rubber spatula.
White Chocolate Mousse: 50g white chocolate coins 120g heavy cream, divided use 5g caster sugar, 1/8 teaspoon salt, 1/2 tbsp gelatin powder+15g hot water	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Microwave 40g of cream and white chocolate coins until melted. 4. Add melted gelatin into white chocolate mixture and stir well. 5. Using a stand mixer, whip remaining cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place one slice layer into 7" springform pan. Spoon chocolate mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. Chill for 15-20minutes. 2. place another set of layer cake, press gently and carefully spoon the durian mousse into it. Smooth top with spatula and gently tap on counter to release any air bubbles. Chill for another 15-20minutes. 3. spoon white chocolate mousse into the pan over the top layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set, at least 4 hours before served.