chocolate strawberry mousse cake
This is a luscious chocolate cake with a light strawberry filling. It is quite the rage in summer - our South African summers are scorching so this cake is a cool and delicious dessert! The base of the cake is a chocolate sponge while the inside is a light strawberry mousse with Cointreau. The outside is smothered with a chocolate cream mixed with Kahlua - not altogether too boozy! This is a celebration cake!
prep time
1 Hr
cook time
15 Min
method
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yield
6 - 8 depending on slices
Ingredients
- - chocolate sponge
- 4 - eggs
- 125 milliliters castor sugar
- 60 milliliters cornflour
- 60 milliliters best cocoa
- 7 milliliters baking powder
- 60 milliliters flour
- 5 milliliters vanilla extract
- 25 milliliters milk (and 1 ml salt)
- STRAWBERRY MOUSSE
- 250 grams strawberries (1 punnet)
- 125 milliliters castor sugar
- 30 milliliters lemon juice
- 15 milliliters gelatine
- 2 - egg whites - stiffly beaten
- 125 milliliters cream, whipped
- 15 milliliters cointreau - optional
- CHOCOLATE CREAM
- 250 milliliters cream
- 100 grams albany or other dark chocolate
- 10 milliliters kahlua - optional
How To Make chocolate strawberry mousse cake
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Step 1CHOCOLATE SPONGE: Preheat oven to 200 degrees celsius. Line a swiss roll tin with wax paper. Grease and flour the tin.
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Step 2Beat the eggs in a bowl. Add sugar gradually and beat until very thick. Sift the dry ingredients together and fold into the egg mixture. Fold in the milk and vanilla extract. Pour mixture into prepared tin and bake for 10 -15 minutes.
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Step 3Line a 20 cm x 10 cm loaf tin with foil. (DOUBLE THE RECIPE FOR A LARGER TIN BUT DOUBLE THE MOUSSE AND CHOCOLATE CREAM AS WELL) Cut pieces of the cake and line the bottom and sides of the tin. The cake should extend 1 cm above the the top edge of the tin. Cut another piece of cake to cover the top.
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Step 4STRAWBERRY MOUSSE: Puree strawberries and castor sugar together. Add gelatine to lemon juice. Heat gently until dissolved. Cool until the gelatine is lukewarm. Mix the gelatine mixture into the strawberry mixture with the Cointreau.
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Step 5Fold in egg whites and cream into strawberry mixture. Pour the Mousse into the loaf tin which is lined with the cake. Cover with the remaining piece of cake. Refrigerate overnight!
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Step 6CHOCOLATE CREAM: Melt the chocolate and heat the cream slightly. Mix cream and chocolate together over low heat, stirring until smooth. Add the Kahlua and refrigerate until cool. Whip the chocolate mixture until thick. Do not overbeat or mixture will curdle.
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Step 7Unmould the cake on a decorative plate. Ice the cake with chocolate cream and sliced strawberries. See picture - the cake looks nice with a few chocolate rosettes or chocolate buttons. Place strawberries and chocolates around the plate for an extra touch
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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