Summer ended a long time ago, and so did the delicious in-season strawberries! It's October, after all — but that's not going to stop me)), the other day I picked up a two-kilogram bag of gorgeous frozen strawberries at Metro, and I immediately had the idea to make a strawberry cake! For the base, I was in the mood for something chocolatey, so I made a rich, moist chocolate layer with coffee. It's incredibly delicious and melts in your mouth — similar to the one I used here — "Devil's" Chocolate Cake and here — "Raspberry Cloud" Cake. On top, I added a strawberry mousse layer made with heavy cream. This mousse cake turned out absolutely incredible! A moist chocolate base and a delicate strawberry layer, crowned with a cap of snow-white whipped cream drizzled with extra strawberry sauce — so, so good!
Ingredients:
- Cake Layer:
- 100 g flour
- 120 g sugar
- 100 ml kefir or unsweetened yogurt
- 100 ml strong coffee
- 50 g vegetable oil
- 25 g cocoa
- 1 egg
- 1 tsp vanilla sugar
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- a pinch of salt
- Mousse:
- 300 g strawberries
- 300 g heavy cream 33%
- 60 g sugar
- 1 tbsp lemon juice
- 10 g gelatin
- Also:
- 150 g heavy cream 33%
- 1–2 tsp sugar
How to cook chocolate-strawberry mousse cake
Make the cake layer. Combine the flour, cocoa, baking powder, baking soda, and salt in a bowl and stir together. The cocoa must be good quality — very dark in color!
In a separate bowl, mix together the kefir or yogurt, brewed coffee, egg, sugar, vanilla sugar, and vegetable oil.
Pour the batter into the pan. I used a baking ring set to 20 cm, tightly wrapped on the bottom with parchment paper and foil.
Bake in an oven preheated to 180°C for 20–25 minutes, or until a skewer inserted in the center comes out clean. Let cool.
Strain through a fine-mesh sieve to remove the seeds. Bloom the gelatin in 50 ml of water and let it sit for 10 minutes, or for the time indicated on the package. Heat until the gelatin has fully dissolved, then let it cool.
Set aside a couple of tablespoons of the strawberry mixture for the topping, then fold the remaining strawberry purée into the whipped cream and beat together. With the mixer running, pour in the gelatin in a steady stream. The result is a gorgeous pink cream!
Assemble the cake. Remove the cake layer from the pan and trim the top if needed to make it more even. Flip it upside down and secure it back in the pan. Spread the mousse over the cake layer, smooth the top, and refrigerate until set.
Warm the sides of the pan with a hair dryer or run a knife along the inside, then release and remove the ring.
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