Chocolate Mascarpone Mousse Cake - Happy 1010 Anniversary

Ingredient	Method
Cake:  5B egg yolks 100g LP flour 1tsp vanilla essence 20g cocoa powder 5g black cocoa powder  75g veg oil 140g milk 5B egg whites 70g caster sugar	1. Line a 7 square 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. In another bowl, beat yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the egg yolks mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 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 1.5cm deep.
chocolate mousse filling 8g gelatin powder +25g hot water 100g dark chocolate coins 10g cocoa powder+40g hot water+1/2tsp coffee powder   1tsp vanilla essence 350g heavy cream 30g 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.
Mascarpone mousse filling 4g gelatin powder +15g hot water 40g water 1B egg yolks 125g mascarphone cheese 150g 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. Beat the egg yolk for 1-2min. Set aside. 3. Cook water and sugar in low heat until boiled. Pour into step 2 carefully and use hand mixer to beat in high speed until cool. 4. Add mascarpone cheese into step 3 and beat til combined. 5. Mix the gelatin water mixture into step 4 until combined. Set aside. 6. 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 mascarpone mixture to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place 1st layer of the cake into the square cake pan, pour mascarpone mousse over it.   2. Place second layer of the cake and press it gently, pour the dark chocolate mousse. 3. Freeze overnight. 4. Remove from the mould. 5. Chill for 2 hours. Decorate as desired.