Strawberry and White Chocolate Charlotte Cake

Fancy, elegant and stunningly beautiful, the French strawberry charlotte cake ("Charlotte aux Fraises") with white chocolate makes a delicious celebration cake! It feature some ladyfingers biscuits, a creamy white chocolate filling and some fresh strawberries. Charlotte cake may seem an advanced recipe but is is actually very simple to make and assemble. A nice no-bake dessert!

This fresh fruit Charlotte cake is such a classic French pastry dessert. Made with ladyfinger and fresh fruits, a mousse filling and fresh fruits, it makes a delicious summer dessert. This cake is great as a birthday cake, garden party or afternoon tea. It has that "wow" factor your guest will love- and the taste that goes with it!.

I am excited to share with you this extremely easy to make and very delicious cake. Fruity and very light, it is perfect for spring and summer.

Charlotte cake has been on my bake-to-do list for a while. I am glad I made this Strawberry And White Chocolate Charlotte Cake recently for a close friend birthday.

Ingredients:

For the strawberry mouse:

• 700g fresh-(hulled and sliced) or frozen (thawed) strawberries
• 200g sugar
• 11g gelatine powder
• ¼ cup cold water
• 270g double cream (2 cup)
• 1 tsp vanilla extract

For the White Chocolate Mousse:

• 7g gelatine
• 3 tbsp cold water
• 225g white chocolate, finely chopped
• 270g double cream (2 cup)

Also:

• 20-30 lady fingers
• 50g sugar
• 120ml water
• fresh strawberries and blueberries for decoration
• 9 inch spring form pan

Method:

For the syrup: In a saucepan, heat up water and sugar over medium heat until it stats bubbling. Stir and remove from heat to cook slightly. 

For Assembling: Line the sides of a 9 inch spring form pan with an acetate sheet and line the bottom of the pan with baking paper. Take a ladyfinger and soak the flat side in the syrup. Place it against the side of the pan, rounded side facing out and flat side (soaked side) facing inward. Repeat and arrange the ladyfingers all around the sides of the pan, nice and snug to avoid gaps. Place the rest of the ladyfingers in one layer at the bottom of the pan. Set aside.

For the Strawberry Mousse: In a large pan combine strawberries and sugar and cook over medium heat for 15-20 minutes. let them cool completely. Then transfer to a food processor or a blender and puree until smooth. Strain mixture and set aside. Let it cool down completely.

Sprinkle gelatine over ¼ cup cold water. Let it bloom for 5-10 minutes.

In the meantime, beat 270g double cream on high for 3-5 minutes until firm.

Place the gelatine mixture in the microwave on high for 30 seconds until it turns into a liquid. Add the gelatine to the strawberry mixture. Add vanilla extract.

Gently using a rubber spatula fold in the whipped cream. Pour strawberry mousse into the ready spring form pan. Refrigerate for at least 30 minutes.

For the White Chocolate Mousse: In a small bowl with 3 tbsp of cold water, sprinkle gelatine on top. Let it sir for 5-10 minutes until bloom.

Place the white chocolate in a bowl and set aside. Bring 135g (1 cup) of double cream to simmer. Pour cream over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.

Warm up gelatine in the microwave on high for 30 seconds or until it turns liquid. Add gelatine to white chocolate mixture.

In a bowl, whip the remaining 135g (1 cup) double cream on high until thick. Using a rubber spatula fold whip cream into the white chocolate mixture.

Pour the white chocolate mousse over chilled layer of strawberry mousse. Refrigerate for 4-6 hours, preferably overnight. Decorate with the fresh strawberries and blueberries or any fruits of your choice. 

Slice and enjoy!

Chocolate Cheesecake Cake

There is something special about merging two desserts in one. I mean, really, why choose between brownie and cookies when you can have both of them? Now, not all dessert merging is created  equal and some combinations are downright preposterous. However, through some experimentation, you can really come up with something quite magical. For all those times you are craving cheesecake and an actual slice of chocolate cake....I have you covered.

Now, this cake may look incredibly fancy and intimidating, but I promise you, it is a simple and easy cake to bake. All it takes is preparing your two chocolate cakes, followed  by the cheesecake layer, then putting it all together.

This cake is so delicious! It has a rich chocolate flavour, fluffy and moist cake, and creamy chocolate cheesecake filling that almost melts in your mouth!

Ingredients:

Cake:

• 280g plain flour
• 360g caster sugar
• 75g cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 eggs
• 125ml vegetable oil
• 1tsp vanilla extract
• 1 cup boiling water
• 1 cup buttermilk*

Chocolate Cheesecake:

• 280g milk chocolate, chopped
• 2½ tbsp water, room temperature
• 1½ tsp gelatine powder
• 280g cream cheese
• 80g icing sugar
• 1 cup double cream

Frosting1:

• 115g chocolate
• 2 tbsp warm milk

Frosting 2:

• 400g chocolate
• 1 cup double cream

Method:

For the cake: Line the bottom of an 8" round  cake pan with baking paper. Do not use removal  pan to avoid leakage as this batter is runny.

Preheat oven to 180ºC/160ºC for fan assist oven. 

In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to combine.

Add the eggs, oil, vanilla extract and hot water to flour mixture and whisk.

Add buttermilk. Whisk until well combined. The batter will be runny. Pour batter into the prepared pan.

Bake for 40-45 minutes until the skewer inserted in the centre of the cake comes out clean. Allow to cool completely.

Cut the top to level and then cut the cake in half to create two layers.

For the chocolate cheesecake: Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it is completely smooth. Let it cool at room temperature.

In a small microwave-safe bowl, place water and sprinkle the gelatine. Stir until the gelatine is completely dissolved. Let it stand for 3-5 minutes to bloom. The gelatine will absorb the water. Microwave it for 15 seconds to melt. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until creamy. Add the sugar and double cream. Beat on medium-high speed until stiff peaks form, about 2 minutes.

Switch the mixer to low speed, add the melted chocolate. Beat until smooth. Scrape the sides and bottom of the bowl with a spatula to make sure that all the ingredients are properly mixed. Add the melted gelatine with the mixer still on, to avoid lumps, and beat until combined.

Assembling:

You can assemble the cake inside a cake ring or inside an acetate ring strip.

Place the first cake layer, spread the filling evenly and cover with the second cake layer. Refrigerate for 6 hours or overnight before unmolding.

Frosting 1: Melt the chocolate using double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it is completely smooth.

Add the milk and whisk until completely smooth. Spread evenly over the top of the cake. Refrigerate until set.

Frosting 2: Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely smooth.

Add the double cream and whisk until completely smooth. Refrigerate for about 20-30 minutes or until firm enough to pipe. Decorate using a piping bag. 

Keep the cake refrigerated until serving time.

*Notes: Buttermilk substitute: Add 1 tbsp of lemon juice or white vinegar to 1 cup of milk. Stir, then let it stand for 5 minutes