Chocolate Mascarpone Mousse Cake

Ingredient	Method
Cake:  4A egg yolks 100g LP flour 1/2 tsp baking powder 1tsp vanilla essence 20g cocoa powder 45g melted butter 65g milk 4A egg whites 100g caster sugar	1. Line a 7/6.5" cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. In another clean bow, mix melted butter, milk, vanilla essence and cocoa powder until well combined. Pass through a sieve (if have big lump). 8. Spoon 1tbsp of cake batter into cocoa butter mixture and mix well. Fold the cocoa mixture into cake batter until combined. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 7. Cut two of horizontal slice from the cake 2cm deep.
chocolate mousse filling 5g gelatin powder +25g hot water 200g dark chocolate coins 20g cocoa powder+60g hot water+1/2tsp coffee powder   1tsp vanilla essence 420g heavy cream 40g caster sugar  1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Microwave dark chocolate coins until melted. 3. Mix the gelatin water mixture, cocoa water mixture, chocolate  and vanilla essence until smooth. 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. (reserved 3-4tbsp) 5. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.
white chocolate mousse filling 3g gelatin powder +15g hot water 60g white chocolate coins+35g heavy cream 140g mascarphone cheese 180g heavy cream 10g caster sugar  1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Microwave white chocolate coins and heavy cream until melted. 3. Mix the gelatin water mixture, and white chocolate until smooth. 4. Using a stand mixer, whip cream, mascarpone cheese, 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. (reserved 3-4tbsp) 5. 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 120g dark chocolate coins 20g butter 35g milk 1/2tsp coffee powder 1tsp vanilla essence	1. Microwave all ing except vanilla essence until melted. 2. Remove from microwave and add vanilla essence and stir until well.
Assembly: 1. Place 1st layer of the cake into the heart cake pan, pour half of the dark chocolate mousse over it.   2. Place second layer of the cake and press it gently, pour the remaining dark chocolate mousse and chill for 20 min.   3. Pour the white chocolate mousse on top and freeze overnight 4. Remove from the mould, pour the chocolate glaze over the cake. 5. Chill for 2 hours. Decorate as desired.