Strawberry Chocolate Mousse Cake with bean flowers- Happy Birthday to ME

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	Chocolate Cake: 1. Preheat the oven to 180C. Prepare one 8″ round 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, and cut 1 layer of the edge around to create 7" layer of cake.
Chocolate Mousse: 1 tablespoons cocoa powder 100g dark chocolate coins 55g milk 2tsp coffee powder 1 tsp vanilla extract 230g heavy cream, chilled 20g granulated 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 1-2 minutes until dissolved. 3. Place chocolate and milk in a microwave for few seconds until melted and smooth. Remove from heat and will still warm, whisk cocoa, coffee powder and vanilla into chocolate. 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.
Strawberry Mousse: 100g 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.
Assembly: 1. Place first layer of 8" cake on cake plate. Pour the strawberry mousse on top in an even layer. 2. Add second layer of 7" cake and chill for 15 minutes. 3. Pour the chocolate mousse on top and send back to refrigerator for another half hour.  4. decorate as desired.