Chocolate Mousse Cake - Happy 65th Birthday Mom

Ingredient	Method
Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g almond powder 50g beaten egg (1 B egg) 90g full 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 the edge around to create 7" layer of cake.
Chocolate Mousse: 300g heavy cream 30g sugar 1/2tsp salt 130g dark chocolate coins 1.5tbsp cocoa powder 60g full milk 1tbsp vanilla extract 1/2tsp coffee powder 10g gelatin powder 20g 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 while 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.
chocolate glaze: 85g dark chocolate coins 25g milk 10g butter 1tsp vanilla extract Decoration: heart shape: 15g white chocolate coins strawberries blueberries	chocolate glaze: 1. In a medium microwave-safe bowl, heat the chocolate coins, milk and butter in the microwave at few seconds, until they are fully melted. 2. While still got, add the vanilla and stir by spoon until frosting is well combined and fluffier.
Assembly: 1. Place first layer of cake on cake plate. Pour the chocolate mousse on top in an even layer. 2. Add second layer of  cake and chill for 15 minutes. 3. Pour the chocolate mousse on top and send back to refrigerator for another half hour.  4. Pour chocolate glaze on top, chill for 15min and decorate as desired.