Sift cocoa powder and baking soda
together into mixing bowl. Pour in 65ml hot water and stir well. Stir
in 25g sugar.
Separate egg yolks from eggs, reserving
egg whites. Add egg yolks one at a time and mix well. Stir in cooking
oil. Sift in cake flour and mix till batter is smooth.
Pour egg white into another bowl and
whisk till large bubbles are formed. pour in sugar over 2 times and
whisk till egg white is frothy.
Lightly but rapidly stir egg white into
batter over 2 times. Pour cake mixture into greased and lined
rectangular baking tray. Bake at 160 degrees Celsius for 35 minutes.
Remove cake and allow to cool. Press out
a round slice of cake using mousse mould and leave it at bottom of
mould.
Mousse:
Beat whipping cream till 60% frothy.
Combine blueberry juice, blueberries and
sugar in mixing bowl. Heat till sugar is dissolved.
Soak gelatin sheets in water then drain
dry. Add into blueberry juice and stir well. Cool mixture indirectly
over iced water till thickened.
Add whipped cream over 2 times and stir
well to form mousse. Pour mousse onto cake in mould. Smoothen surface
and refrigerate for 2 hours.
Jelly:
Arrange whole blueberries on solidified
mousse. Combine Blueberry juice and sugar, then heat till sugar is
dissolved. Stir in soaked and drained gelatin sheets.
Cool jelly mixture to room temperature
before pouring onto mousse. Refrigerate for 20 minutes. Remove from
mould.
