Chocolate Coffee Mousse Cake - Happy Father's Day

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.
Coffee Mousse: 200g heavy cream 10g sugar 1/2tsp salt 3g coffee powder 60g condensed milk 30g full milk 1tbsp vanilla extract 1tbsp coffee liqueur/RUM 8g 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. Melt coffee powder and coffee liqueur with warm milk. 4. Add melted gelatin into coffee 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 coffee mixture to lighten it. Fold in remaining cream using a rubber spatula.
Chocolate Mousse: 200g heavy cream 10g sugar 1/2tsp salt 80g dark chocolate coins 15g cocoa powder 40g full milk 1tbsp vanilla extract 6g 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 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.
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 coffee mousse on top and send back to refrigerator for another half hour.  4. Decorate as desired.