Mandarin Orange Mousse Cake - Happy 69th Birthday Papa

Ingredient	Method
Chocolate Cake: 50g LP flour 65g caster sugar 15g Cocoa powder 1 tsp baking soda 1/2 tsp salt 20g almond powder 25g beaten egg 45g full milk 40g vegetable oil 1 tsp vanilla 40g hot water	Chocolate Cake: 1. Preheat the oven to 180C. Prepare one 6.5″ 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 25-30 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.
Mandarin Orange Mousse: 200g heavy cream 10g sugar 1/2tsp salt 145g Mandarin orange sauce 50g sugar 7g 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. Add melted gelatin and sugar into mandarin orange sauce and stir well. 4. Send back to microwave for 1 minutes until sugar dissolved. 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 mandarin orange mixture to lighten it. Fold in remaining cream using a rubber spatula.
Mandarin Orange Gelee: 60g Mandarin orange sauce 10g gelatin powder+60g water 30g sugar 115g 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. Mix sugar and hot water until sugar melted. 4. Add melted gelatin into sugar water and stir well. 5. Pour the gelee into 6.5' lined pan with plastic wrap. Freeze it until time of assembly.
Assembly: 1. Pour 1/2 of the orange mousse into eclipse mould. 2. Place the gelee into center mould. 3. Pour  remaining orange mousse into mould. 4. Pour the chocolate cake and place gently. 5. Send back to refrigerator for 4 hours.  4. Decorate as desired.