Carrot Cake

• Preheat oven to 160°C. Line a 10cm diameter cake tin with baking paper. The remaining mixture, which is not required, will fit into a lined 9 x 18cm loaf tin. For the Carrot Cake, place sugar, carrot, oil and eggs into a bowl of a stand mixer fitted with a paddle attachment. Mix for 2 minutes on low medium speed.
• Sift flour, baking powder, bicarb soda, cinnamon, nutmeg and allspice into the bowl. Mix on low for 2 minutes, until well combined.
• Pour mixture to fill the round cake tin into the prepared cake tins and scatter pecans on top. Bake for 25-30 minutes until skewer comes out clean. Allow to cool for 10 minutes then remove from the tin and allow to cool on a baking rack placed over a baking tray.

Beetroot Pineapple Compote

• For the Beetroot Pineapple Compote, combine all ingredients in the cannister of stick blender and blitz until a smooth puree.
• Place into a small saucepan, over a low heat and cook for 10 minutes.
• Transfer to a bowl and set aside.

Brown Sugar Syrup

• For the Brown Sugar Syrup, place sugar and water in a small saucepan on a medium-high heat and bring to a boil. Allow to boil for 5 minutes.
• Using a skewer, poke holes into the cooled carrot cake and then pour the sugar syrup over the top. Set aside in the fridge to cool.Corn Cookie Crumble
• For the Corn Cookie Crumble, increase oven temperature to 180°C and line a tray with baking paper.
• In a stand mixer fitted with a paddle attachment, beat butter and sugar for 3-5 minutes. Add the egg and beat a further 2 minutes. Add flour, cornflour, polenta, baking powder, bicarb soda and salt and mix for a further 1 minute.
• Spread mixture onto a tray and bake for 15 minutes until golden brown.
• Leave to cool, then pulse mixture in a mini food processor to create coarse, cereal-like crumbs. Set aside.

Corn and Cream Cheese Mousse

• To prepare the Corn and Cream Cheese Mousse, place corn and caster sugar into a saucepan and heat on a low heat for 5 minutes, until sugar has dissolved.
• Blitz with a stick mixer to puree and set aside.
• In the bowl of a stand mixer with whisk attachment or using electric beaters, whip the cream to medium peaks in a medium bowl. Remove and set aside.
• In the same bowl whip cream cheese and mascarpone together, until smooth and combined.
• Pass the corn mixture through a sieve into the cream cheese and stir to combine.
• Fold the whipped cream and vanilla, being careful not to over mix.
• Place into a piping bag and set aside in the fridge.
• Choc Beetroot MousseFor the Choc Beetroot Mousse, in a stand mixer with whisk attachment, whip the cream and beetroot powder to medium peaks. Remove and set aside.
• Clean the bowl and then add the egg and sugar. Beat for 8-10 minutes until pale and fluffy.
• Place the chocolate in a microwave proof bowl and melt in the microwave, in 30 second bursts, stirring each time until melted. Add the chocolate mixture to the egg yolks and continue to whip for a further 2 minutes.
• Gently fold the beetroot cream mixture into the chocolate, along with vanilla and salt.
• Place into a piping bag and set aside in the fridge.

Carrot Marmalade

• For the Carrot Marmalade, combine all ingredients in a saucepan and cook on low-medium heat for 15 minutes until carrot is tender and jam has caramelised. Cover and set aside to cool to room temp.

Crystallised Chocolate

• For the Crystallised Chocolate, line a baking tray with paper.
• Place water and sugar into a small saucepan on a high heat. Heat until the sugar reaches 135°C, then add the chocolate callets and stir until melted. Continue stirring as the mixture crystallises and form into soil-like clumps.
• Season generously with sea salt and transfer to the baking tray. Allow to cool to room temp.

Chocolate Cabbage Leaves

• To make the Chocolate Cabbage Leaves, colour the tempered chocolate with the dark green dye until desired colour is achieved.
• Cut the base off the wombok so that the leaves separate easily. Using the middle leaves, choose at least six that have a nice shape and texture.
• Using a pastry brush, brush a thick layer of the chocolate on the inside of a cabbage leaf to create a coating over the entire leaf. Pay attention to ensure the edges and of the leaf, including the base are coated thickly as this makes separating the leaf from the chocolate easier.
• Place the leaf into a small bowl to ensure it retains a rounded shape and allow to set in the fridge. When set, carefully peel away the leaf from the chocolate to reveal a chocolate cabbage leaf. It is helpful to practice with one leaf before preparing the others. Make at least six chocolate leaves of varying sizes. Set aside.

Assembly

• To assemble, place the carrot cake in the centre of a wide shallow dish. Spread a thin layer of carrot marmalade over the cake. Pipe the choc beetroot mousse in an even layer, approximately 2cm thick on top of the carrot marmalade.
• Sprinkle the corn cookie crumble over the mousse.
• Pipe a thin ring of the corn mousse around the outer edge of the cake to create a ‘dam’ in the centre. Spoon the beetroot pineapple compote into the centre and then pipe a layer of the corn mouse over the compote.
• Arrange the cabbage leaves, starting with the smallest leaves first. Gently place the leaves in an overlapping, concentric arrangement around the cake, pressing them into the cake to help them stay in place.
• Lastly, fill the base of the bowl and around the leaves with the chocolate soil, using the soil to keep the leaves in place.