OMG strawberry and chocolate .......match made in heaven. These two are meant to be together ! This show-off cake is quite simple to make !!!
Ingredients:
For the chocolate cake:
- 190g sugar
- 120g flour
- 40g cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the chocolate mousse:
- 85g unsalted butter
- 350g high quality semisweet chocolate (chopped)
- 100g white chocolate (chopped)
- 1 3/4 cup double cream
- 2/3 cup icing sugar
- 1 1/2 tsp vanilla extract
- 2 tsp unflavoured gelatin
- 2 1/2 tbsp cool water
- 800g strawberries ( try to find small strawberries)
For chocolate ganache:
- 2/3 cup double cream
- 155g semisweet chocolate (chopped)
For chocolate curls:
- 100g semisweet chocolate
- 1 tbsp vegetable oil
Method:
Preheat the oven to 180C, grease a 9 inch round baking pan and line the bottom with baking paper. (Do not use springform pan because the batter is very funny & it might leak).
In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt. Add egg, milk, oil and vanilla and mix on a medium speed for 2 minutes. Add 1/2 cup boiling water and mix until combine.
Pour the batter in the pan and bake until toothpick inserted in centre comes out clean (25-35 minutes). Cool 10 minutes in the pan than remove from pan to wire rack upside down ( this flattens domed cakes) and cool completely.
To make the chocolate mousse:
In a small dish softened 2 tsp unflavoured gelatin in 2 1/2 tbsp cool water, set aside.
In a heat proof bowl combine chopped semisweet chocolate, white chocolate and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
Heat softened gelatin on low heat and stir to dissolve and become completely free of lumps, set aside to cool.
Mix 1 3/4 cups double cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin.
Stir a few tablespoons of the whipped cream into melted chocolate mixture to lighten it. Then transfer chocolate mixture into remaining whipped cream and gently fold in incorporate the cream completely.
To assemble the cake:
Place cooled chocolate cake onto serving plate and set the ring from springform pan around the cake.
Spread a thin layer of chocolate mousse filling onto cake (about 1/2 cup should be enough)
Cut the stem ends of the strawberries flat. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, than fill in the entire bottom with whole strawberries.
To spread the filling easier and not to disturb strawberries, transfer the mousse into a pipping bag and fill in all the gaps between strawberries (be careful not to skip some gaps). Spread the rest of the mousse on top of the strawberries and smooth the top. Place in the fridge for 4-6 hours or overnight to set.
When the mousse has set make the ganache. Simmer 2/3 cup double cream and pour over 155g chopped chocolate. Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache become smooth. Spread on top of the cake and place back in fridge until the ganache has set.
Run a thin knife around the cake and release the ring from springform pan.
To make the chocolate curls:
Melt 100g semisweet chocolate with 1 tbsp vegetable oil and spread in a thin layer onto baking sheet ( not too thin or the curls will break). Place in the freezer for 6-8 minutes to harden. Take out the chocolate from the freezer and leave on the counter for 2 minutes. Use a metal spatula and begin to scrape along the end of the chocolate. If the chocolate is too hard it will break so wait for a while to soften at room temperature. If it's too soft and won't make the curls place the chocolate back in the freezer.
Gently arrange the curls on top of the cake and garnish with strawberries. Store in the fridge.
