Strawberry Chocolate Cake
This Strawberry Chocolate Cake combines moist chocolate sponge layers with fresh strawberries, rich chocolate mousse, and a glossy chocolate ganache topping. It's a decadent dessert perfect for special occasions.
Ingredients
For the Chocolate Cake:
- 1 cup (200g) granulated sugar
- 3/4 cup + 2 tablespoons (110g) all-purpose flour
- 1/4 cup + 2 tablespoons (45g) unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup (120ml) milk, room temperature
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) boiling water
For the Chocolate Mousse:
- 6 tablespoons (85g) unsalted butter
- 12 oz (340g) semisweet chocolate, chopped
- 3.5 oz (100g) white chocolate, chopped
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 2/3 cup (80g) powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons unflavored gelatin
- 2.5 tablespoons (37ml) cool water
For the Strawberry Layer:
- 2 quarts (approximately 1.5 kg) fresh strawberries, hulled
For the Chocolate Ganache:
- 2/3 cup (160ml) heavy cream
- 5.5 oz (155g) semisweet chocolate, chopped
For the Chocolate Curls (Optional):
- 3.5 oz (100g) semisweet baking chocolate
- 1 tablespoon vegetable shortening or vegetable oil
Instructions
Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Add sugar and whisk well.
- Add the egg, milk, oil, and vanilla extract. Mix until smooth.
- Gradually stir in the boiling water. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Chocolate Mousse:
- In a heatproof bowl, melt the semisweet chocolate and butter over a double boiler (or microwave in 20-second intervals). Let it cool slightly.
- In a small bowl, combine the gelatin with cool water and let it bloom for 5 minutes. Microwave for 10-15 seconds to dissolve.
- In a stand mixer, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gradually fold the cooled chocolate mixture and gelatin into the whipped cream until smooth. Chill for 10-15 minutes.
Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a layer of chocolate mousse evenly on top.
- Arrange a layer of fresh strawberry slices over the mousse.
- Place the second cake layer on top and repeat with chocolate mousse and strawberries.
- Chill the cake for at least 2 hours to set the mousse.
Make the Ganache:
- Heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth.
- Let the ganache cool slightly, then pour it over the chilled cake, allowing it to drip down the sides.
Optional Chocolate Curls:
- Melt the chocolate with shortening or oil, spread it thinly on a baking sheet, and chill until set. Use a knife or scraper to form curls.
Final Touch:
- Decorate the cake with remaining fresh strawberries and chocolate curls. Chill for at least 1 more hour before serving.