Caramel Chocolate Mousse Cake - Happy 42th Birthday LG

Ingredient	Method
Cake:  4B egg yolks 60g LP flour 1tsp vanilla essence 30g cocoa powder 60g veg oil 80g milk 4B egg whites 80g caster sugar	1. Line a 8 inch 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 hot water+1/2tsp coffee powder   1tsp vanilla essence 400g 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, coffee 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.  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.
caramel mousse filling 40g caster sugar 1tbsp butter 40g water 6g gelatin powder +20g hot water 150g heavy cream  1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2.Heat sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it. 3. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. 4. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream.  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 caramel 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 dark  choc mousse over it.   2. Place second layer of the cake and press it gently, pour the chocolate mousse. Chill for 20min. 3. Carefully pour the caramel mousse over it. Freeze overnight. 4. Remove from the mould. 5. Chill for 2 hours. Decorate as desired.