For the Chocolate Olive Oil Cake:

1. In a bowl add egg yolks and sugar whisk until combined. 

2. Whisk in cream and olive oil until combined. 

3. In a separate bowl add salt, baking powder, flour and cocoa powder and sift together. 

4. Add flour mixture and chocolate chips to bowl and whisk until combined. 

5. In a mixer fitted with a whisk attachment add egg whites and whip until stiff.

6. Fold in egg whites to cake batter.

7. Pour into the prepared pan.

8. Bake at 325 for around 20-30 minutes until a tooth pick comes out clean.
   

For the Chocolate Mousse Frosting:

1. Melt chocolate and butter over a double boiler until both have melted completely, cool to at least 90 degrees.
2. In a small bowl whisk together egg yolks, the larger amount of sugar, and cocoa powder. 
3. Add to the chocolate mixture, stir until all is combined.  
4. In a kitchenaid fitted with a whisk attachment, whip egg whites, and the smaller amount of sugar to stiff peaks.
5. In a kitchenaid fitted with a whisk attachment whip heavy cream to stiff peaks.  
6. Gently fold the egg white mixture and heavy cream into the chocolate mixture.
7. Set in desired pan overnight 
   

8. On the next day add 6 oz of mascarpone to a mixing bowl with a paddle attachment and add set terrine mousse and whip until combined. Spread over the top and sides of the sides of the cake and add extra frosting to the edge of the top so you have somewhere to set the caramel. 

For the Beet Caramel:

1. Dissolve sugar in beet juice on low then turn to high until darker in color and thicker in consistency of caramel  
2. Stir in cream  and add butter and vanilla
3. Allow caramel to come to room temperature, pour onto the top center of your cake, decorate as desired
4. Enjoy!

1. Sift dry ingredients together in bowl and set aside.
2. Melt shortening in microwave or on stovetop until it turns to liquid but not hot.
3. In the bowl of a stand mixer with paddle attachment, mix shortening, sugar, and molasses together. Add in the egg and mix until well combined.
4. Add in flour mixture and mix until combined and until a smooth ball forms, do not over mix.
5. Divide dough into two. On a piece of plastic wrap, press one of the halves into a rectangle approx. ½ thick, wrap, and refrigerate for at least 30 minutes.
6. Preheat oven to 300 degrees.
7. When ready to roll out and cut shapes, pull dough from fridge, let warm up for 5-10 minutes. Roll dough out on a lightly floured surface to an even ¼ inch thickness. If you have guards for your rolling pin, use the ¼ inch guards.
8. Cut shapes out using your templates. Remove excess dough which can be used to re-roll and make more pieces.
9. Bake on parchment paper or Silpat for 50-60 minutes until very firm.
10. Let gingerbread fully cool before moving. It is now ready to be assembled!
11. Make Royal Icing: Rule #1 in making royal icing, grease is your enemy and will create weak and crumbly icing, start by washing your mixing bowl, whisk, and bowl scraper really well in soapy water; this also goes for pipping bag, coupler, and pipping tips if you are using them.  In mixing bowl, fitted with a whisk attachment mix powdered sugar and meringue powder. Add in water slowly, reserve 1 ½ teaspoon to add if mixture is too stiff, add more water if necessary but you want a stiff icing to build your gingerbread house. Mix on high for 5 minutes to build the strength of your icing.
12. Once icing has mixed and is stiff peak consistency, it is ready to use and build your house and decorate. Stiffness is key to keeping things in place, you can always add water to a smaller amount of royal icing to thin it out a bit more for pipping decorative details.

For the chocolate cake:

1. Preheat oven to 325 degrees.
2. Prepare 3 half-sheet trays generously sprayed with non-stick spray and a Silpat (any nonstick mat or parchment paper should work, too).
3. In a large stainless-steel bowl, bloom your cocoa powder with all of the hot water and whisk until smooth, set aside.
4. In the bowl of a stand mixer with the whisk attachment, whisk your egg yolks until pale and fluffy on medium high.
5. Slowly stream in the canola oil and whip until doubled in size.
6. Slowly stream in your water/cocoa mixture.
7. Remove the yolk mixture into a separate bowl and wash your mixing bowl out so there is NO oil residue left over.
8. In a separate stainless-steel bowl, sift all your dry ingredients together.
9. Fold the yolk mixture with the dry mixture until there are no dry spots, set aside.
10. In the bowl of your stand mixer, place your egg whites and cream of tartar.
11. Whip the egg whites slowly and add your sugar a few tablespoons at a time until fully incorporated.
12. Once all your sugar is added, add your vanilla.
13. Whip until you have medium stiff peaks.
14. With a rubber spatula, fold your whites into the other mixture.
15. Fold until there are no visible whites, but do not over mix because you will lose air.
16. Once mixed, take your sheet trays and fill each one with 900 grams of batter.
17. Even out the batter with an offset spatula and bake for 10-15 minutes or until cake springs back when touched.
18. Place on a rack to cool for about 5 minutes while you prepare your parchment paper and powdered sugar.
19. Using a full sheet of parchment paper, place piece flat on your table and, using a sifter, generously sprinkle powdered sugar.
20. Flip your cake onto the parchment and remove the Silpat from the back.
21. Add more powdered sugar to the top of the cake and then gently roll onto a log with the long side.
22. Let sit rolled up until COMPLETELY cooled.
23. Unravel and fill with filling.

For the cherry liquor simple syrup:

1. Bring water and sugar to a boil in a small saucepan.
2. Add in cherry liquor.
3. You can adjust the amount of cherry liquor if you want a stronger syrup.
4. Let cool completely before using.

For the cherry whipped filling:

1. Whip butter and cream cheese (or mascarpone) together in a stand mixer with a whip attachment. If using mascarpone, you’ll want to strain out some of the liquid using a cheese cloth or else your filling may seem wet.
2. Slowly add in your sifted powdered sugar, one cup at a time.
3. Once the powdered sugar is fully incorporated, add in your cherry juice, salt, and vanilla bean paste.
4. Once everything is mixed together, remove the bowl and the whip, and using a rubber spatula, fold the freeze-dried cherries into the filling.
5. You’ll want to spread this on your COOLED cake at room temperature.

For the meringue mushrooms:

1. In a medium saucepan, combine sugar #2 and water.
2. Cook on medium until it reaches 240 degrees.
3. While the sugar syrup is cooking, gather a stand mixer bowl and add in the egg whites, cream of tartar, and salt.
4. With a whisk attachment, whip the egg whites on medium high and slowly add in sugar #1 as soon as the whites look foamy.
5. Add about a tablespoon at a time until fully incorporated.
6. While your whites are whipping, your syrup should be starting to reach 240 degrees.
7. After it reaches 240 degrees, remove from the heat and with your mixer still on medium, slowly stream in the sugar syrup.
8. Be careful to not let splatter around the sides of the bowl.
9. Whip on high once all incorporated until stiff peaks form.
10. Pipe into mushroom shape and bake at 220 degrees  for 2 hours, keeping the oven CLOSED or they will crack.

For the chocolate ganache: 

1. Bring your heavy cream and cherry concentrate to a scalding boil in a small saucepan.
2. Break up your chocolate into small pieces.
3. Pour heavy cream mixture over chocolate.
4. Add salt and vanilla.
5. Let sit until chocolate is completely melted.
6. Let come to room temperature.
7. With a stand mixer and whisk attachment, pour ganache into bowl and whip on medium until double in size.
8. Use to decorate.

For the sugared rosemary: 

1. Dip desired amount of rosemary sprigs into the cherry simple syrup.
2. Place on sheet tray with a wire rack and let dry until tacky.
3. Using granulated sugar, roll rosemary around until fully coated.
4. Use as needed for decoration.