Coffee Chocolate Mousse Cake

 

Ingredient	Method
Cake:  4B egg yolks 55g LP flour 1/2 tsp baking powder 1tsp vanilla essence 25g cocoa powder 60g veg oil 80g milk 4B egg whites 80g caster sugar 1/2tsp cream of tartar	1. Line a 8" 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 +15g hot water 100g dark chocolate coins 20g cocoa powder+40g hot water  1tsp vanilla essence 200g heavy cream 20g 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 1tbsp) 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 5g gelatin powder +15g hot water 2-3g coffee powder+10g hot water + 15g condensed milk 200g heavy cream 10g caster sugar	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Mix the gelatin water mixture with coffee mixture until smooth. 4. Using a stand mixer, whip cream and sugar 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 chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place 1st layer of the cake into the heart cake pan, pour the dark chocolate mousse over it.   2. Place second layer of the cake and press it gently, pour the coffee mousse.   3. Decorate as desired. 4. Chill for 2 hours.