Chocolate Strawberry Mousse Cake Recipe
Ingredients
| 1 packet Golden sponge cake mix | ||
| Cocoa | 1/4 Cup (16 tbs) | |
| 300ml jar thickened cream | ||
| 60g dark cooking chocolate | ||
| 1 punnet (250g) strawberries | ||
| STRAWBERRY MOUSSE | ||
| 1 punnet (2S0g) strawberries | ||
| 1/2 cup castor sugar | ||
| Gelatine | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Egg whites | 2 | |
| Cream | 1/2 Cup (16 tbs), thickened | |
| Grand marnier | 1 Tablespoon | |
Directions
Make sponge according to directions on packet, but add sifted cocoa before starting to beat.
Pour mixture into greased swiss roll tin (base measures 25cm x 30cm) bake in moderate oven 15 to 20 minutes, turn onto rack to cool.
When cake is cold, split cake in half horizontally.
Line a loaf tin (base measures 9cm x 22cm) with a strip of aluminium foil, cut pieces of cake to line base and sides of tin.
Cake should extend 2.5cm above top edge of tin.
Pour in Mousse, push three-quarters of the strawberries into Mousse.
Place a layer of cake on top of Mousse.
Refrigerate, covered, overnight.
To serve, turn cake onto serving plate.
Combine cream and chocolate together in pan, stir over low heat without boiling until chocolate is melted.
Cool to room temperature, refrigerate 30 minutes, then beat on electric mixer until soft peaks form.
Do not overbeat or cream will curdle.
Cover cake with cream, decorate with remaining cream and strawberries.
Strawberry Mousse: Puree, blend or process strawberries and sugar until smooth.
Dissolve gelatine in lemon juice over hot water, pour into strawberry mixture.
Fold in beaten egg whites, then whipped cream and Grand Marnier.
Pour mixture into greased swiss roll tin (base measures 25cm x 30cm) bake in moderate oven 15 to 20 minutes, turn onto rack to cool.
When cake is cold, split cake in half horizontally.
Line a loaf tin (base measures 9cm x 22cm) with a strip of aluminium foil, cut pieces of cake to line base and sides of tin.
Cake should extend 2.5cm above top edge of tin.
Pour in Mousse, push three-quarters of the strawberries into Mousse.
Place a layer of cake on top of Mousse.
Refrigerate, covered, overnight.
To serve, turn cake onto serving plate.
Combine cream and chocolate together in pan, stir over low heat without boiling until chocolate is melted.
Cool to room temperature, refrigerate 30 minutes, then beat on electric mixer until soft peaks form.
Do not overbeat or cream will curdle.
Cover cake with cream, decorate with remaining cream and strawberries.
Strawberry Mousse: Puree, blend or process strawberries and sugar until smooth.
Dissolve gelatine in lemon juice over hot water, pour into strawberry mixture.
Fold in beaten egg whites, then whipped cream and Grand Marnier.
Chef
