Oreo and Strawberry Mousse Chocolate Cake- Happy 4th Birthday, En

Ingredients	Methods
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	Chocolate Cake: 1. Preheat the oven to 180C. Prepare one 8″ 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 70-80 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, and cut 1 layer with the edge around to create 7" layer of cake.
strawberry mousse 100g sugar free strawberry jam 250g heavy cream, chilled 20g ganulated sugar 1/8 teaspoon salt 8g gelatin powder 30g hot water	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for few second until dissolved. 3. Add melted gelatin into strawberry jam and stir well. 4. 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. 5. Using a whisk, fold one-third of the cream into the strawberry mixture to lighten it. Fold in remaining cream using a rubber spatula.
Oreo mousse 5-6pc oreo cookies, crushed into pcs 35g milk 60g white chocolate 250g heavy cream, chilled 20g granulated sugar 1/8 teaspoon salt 8g gelatin powder 30g hot water	1. Microwave white chocolate and milk until melted. Set aside. 2. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 3. Microwave the gelatin for few second until dissolved. 4. Add melted gelatin into melted white chocolate 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 white chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. 7. Fold the crushed oreo cookies into cream until combined.
Strawberry Gelee: 80g sugar free strawberry jam 40g hot water 7g gelatin powder Decoration: ~5-7 strawberries,  slices ~6-7 whole strawberries	1. Sprinkle gelatin powder into hot water, let stand for 5 minutes and microwave for few seconds until dissolved. Mix it into strawberry jam.
Assembly 1. Place first layer of 8" cake on cake plate. Pour the oreo mousse on top in an even layer. 2. Add second layer of 7" cake and chill for 15 minutes. 3. Arrange the sliced strawberry around the cake pan.  4. Pour the strawberry mousse on top and send back to refrigerator for another half hour.  5. Pour the gelee on top, place some strawberries at center and chill for at least 4 hours before served.