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.
9. For the Chocolate Mousse Frosting:
10. Melt chocolate and butter over a double boiler until both have melted completely, cool to at least 90 degrees.
11. In a small bowl whisk together egg yolks, the larger amount of sugar, and cocoa powder. 
12. Add to the chocolate mixture, stir until all is combined.  
13. In a kitchenaid fitted with a whisk attachment, whip egg whites, and the smaller amount of sugar to stiff peaks.
14. In a kitchenaid fitted with a whisk attachment whip heavy cream to stiff peaks.  
15. Gently fold the egg white mixture and heavy cream into the chocolate mixture.
16. Set in desired pan overnight 

17. 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!