Saturday, 5 November 2016

Eggless Strawberry Mousse Cake


If you love strawberries, then this cake is a must have. The soft creamy mousse just melts in the mouth and with an equally delicious chocolate cake to go with the mousse........uff that was truly a match made in heaven. 


Egg free dairy free chocolate cake:
  • 1 1/2 cups plain flour
  • 1 cup granulated sugar
  • 4 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 tbsp white vinegar or lemon juice 
  • 1 tsp vanilla extract
  • 1tsp coffee (optional)
For the mousse:
  • 1 1/2 cups double cream
  • 1 tsp vanilla extract
  • 1 1/2 cups strawberry puree
  • 2 tbsp granulated sugar ( or to taste)
  • 1 tbsp icing sugar, for the whipped cream
  • 1 tsp lemon juice
  • 3 tsp gelatin  ( if use agar agar powder 2.5 tsp) 
  • Strawberries to decorate, optional 

For the cake:

Pre-heat oven to 180C/160C for fan oven. Grease and line an 8 inch pan

Combine the flour, cocoa powder, baking soda and salt and sieve twice. Set aside. Add coffee powder (if used) to the water and mix well. Set aside.

Beat the sugar and oil. Add in the vinegar or lemon juice and vanilla extract and beat again. 

Add the dry ingredients into the wet ingredients and fold gently along with the coffee mix. Once everything is mixed well, pour into the pan and bake for 30-35 minutes. Test with tooth pick or skewer, if comes out clean then the cake is done. 

Remove and cool the cake in the pan for 10 minutes and then turn into a cooling rack to cool completely. 

For the mousse:

Leave the bowl with the double cream and beater in fridge. 

Add 3 tsp gelatin with 3 tbsp water and set aside for 5 minutes. Then heat the gelatin in a microwave or saucepan for 30 seconds. Set aside to cool completely. 

Need about 35 strawberries. Roughly chop the berries and put the chopped berries in a blender and puree without adding water. 

Transfer the puree to a saucepan and add 2 tbsp of sugar ( add more if you prefer) and 1 tsp lemon juice. Stir the puree for 3-5 minutes until it's slightly thickened. Remove from heat and let it cool completely. You should have about 1.5 cups of this puree. 

While the puree cools prepare the cream. Make sure the bowl, beaters and the cream is chilled. Add the vanilla extract and 1 tbsp sugar to the cream and whip for about 7-8 minutes until stiff peaks are formed. Do not overbeat. 

As you beat the cream, about 5 minutes into beating, you will start seeing  a beater mark. At this point or when soft peaks form, add the cooled gelatin. Beat again until still peaks are formed. 

Add the cooled strawberry puree and fold gently. Set aside. 

Use a cake ring or a springform pan without the base. Place the ring on a cake board or serving platter. Grease the sides of the pan lightly. 

Gently place the cake inside the pan. Soak the cake with sugar syrup**. Pour the strawberry mousse into the cake ring. Spread it evenly. 

Cover the cake pan and let it set in the fridge for a minimum of 4 hours or overnight. Once the mousse set, remove the ring gently and garnish with some strawberries. 

** to make the sugar syrup add 3 tbsp sugar to 1 cup water, boil it and cool completely 
** if the strawberry is not red in colour you may add some colouring to the puree 

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