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Strawberry Chocolate Mousse Cake

24 Jan

strawberry-cake

I have been wanting to try this cake for some time.  I found it on pinterest and it looked so good.  I am a sucker for chocolate mousse and strawberries.  I tried it yesterday for Sunday dinner and it was a huge hit.  Even for Dave who is a dessert sceptic.  Making it is a little time consuming and mine didn’t quite look like the picture–a little more rustic, but well worth the time.

Cake:

1 cup sugar

3/4 cup + 2 TB. flour

1/4 cup +2 TB cocoa

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup milk

1/4 cup boiling water

 

Mousse:

6 TB unsalted butter

12 oz. good quality semisweet chocolate

3.5 oz. white chocolate

1 3/4 cup whipping cream

2/3 cup powdered sugar

1 1/2 tsp. vanilla

2 tsp. unflavored gelatin

2.5 TB. cool water

2 quarts strawberries

Alternate Mousse.  I did not like the recipe above as well as my go to mousse, but some may not like the raw eggs in the recipe.  If you want to try that one, go to Rocky Road Cake and follow that recipe.

Ganache:

2/3 cup cream

5.5 oz. semisweet chocolate

I would double this as I did not think there was enough to pour over and make smooth

 Chocolate Curls:

3.5 oz. semisweet chocolate

1 TB shortening.

To make the cake:

Preheat oven to 350. , grease a 9 inch round baking and line the bottom with paper. In a large bowl, stir together the dry ingredients. Add egg, milk, oil and vanilla.

Mix on medium speed for 2 minutes. Add 1/2 cup boiling water and mix until combined. Bake for 25-35 minutes. Let cool in pan for 10 minutes and then remove from the pan and place on wire racks upside down.

To make the Mouse   

In a small dish, soften 2 tsp. gelatin in 2.5 TB water, set aside. In a heat proof bowl, combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler until smooth. Set aside and cool. Heat softened gelatin and stir to dissolve and free of lumps. Set aside. Mix 1 3/4 cup whipping cream and vanilla until medium peaks form, gradually adding powdered sugar. Mix in gelatin. Pour a little of the whipping cream into chocolate to lighten it and then add back to whipped cream, folding in until incorporated.

To make the ganache:

Heat the cream and pour over the chocolate, mixing until smooth.

How to assemble the cake:

Place the cake into a 9 inch spring form pan. Spoon some mousse over the cake (about ¼ inch). Cut stem off strawberries and slice in half vertically. Place around the edges of the cake with the pointed edge up. Spoon or pipe the remaining mousse over the cake. Place in refrigerator until set.   I added more strawberries over the top of the cake before adding the mousse. After set, pour over the ganache and place back in refrigerator until set.

In the meantime you will make the curls by melting the chocolate and the shortening and pouring it on to a cookie sheet. Spread thinly and place in the freezer for about 6-8 minutes. Take out and using a small spatula, start at the bottom and scrape the chocolate into curls about 1-1/2 inches in diameter. Place on top of the cake and add strawberries if desired.

When ready to serve, run a knife around the edges and lift out of spring form pan. Marvel at your masterpiece!!!!

 
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Posted by on January 24, 2017 in Recipes, Uncategorized

 

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