Chocolate and Strawberry Mousse – Gone in 60 seconds! Tastes amazing, looks amazing, an absolute heaven! An espresso infused chocolate serves as a base for this cake. A light layer of strawberry mousse with a thin layer of jello topped with freshly whipped cream and a sprinkle of shaved chocolate completes the look.
Chocolate Cake:
– 1/4 cup espresso coffee, hot
– 1/4 cup milk, cold
– 1 egg, room temp.
– 1 tsp vanilla extract
– 3/4 cup (minus 1 Tbsp) flour
– 1 & 1/2 Tbsp cornstarch
– 2/3 cup granulated sugar
– 1/4 cup cocoa powder
– 1/2 tsp baking soda
– Pinch of salt
– 4 Tbsp (1/2 stick) butter, cold, unsalted, cubed
Strawberry Mousse:
– 1 & 1/4 cups whipping cream
– 1 tsp vanilla extract
– 1 Tbsp (1 pkg/7 g) unflavored gelatin powder
– 1/4 cup water
– 10 oz frozen strawberry, thawed out
– 4 egg yolks, room temp.
– 1 egg, room temp.
– 1/2 cup granulated sugar
– 2 Tbsp lemon juice
Strawberry Jello:
– 1 package of strawberry jello
– 1 & 1/2 cup boiling water
Whipped Cream:
– 1 & 1/4 cup heavy cream
– 1/4 cup powdered sugar
– 1/4 tsp vanilla extract
Chocolate Cake Batter:
Coffee mixture: in a bowl combine: coffee, milk, egg and vanilla. Mix all with fork to combine.
In mixer (paddle attachment) sift: flour, cornstarch, sugar, cocoa powder, baking soda, salt, and add cubed butter. Mix until crumbly sand like texture.
On slow speed add coffee mixture into flour mixture and then raise the speed for approx. 2 min until smooth and combined.
Line 9″ square baking form with parchment paper, butter the sides.
Bake at 350°C for 27-30 min. Cool it in pan for 15 min and then remove it from pan onto cooling rack.
*Notes: cake bakes pretty flat.
Strawberry Mousse:
Strawberry puree: with blender puree thawed out strawberry with its juices. Place in fridge.
Whipped cream: In mixer (with whisk attachment) whisk heavy cream with vanilla extract until soft peaks. Place it in fridge.
Bloomed gelatin: Place 1/4 cup water into wide dish and sprinkle gelatin on the top of it to gloom. Put aside.
Heat up water for water bath. In heatproof bowl combine: egg, egg yolks, sugar, and lemon juice. Place on the top of simmering water bath and whisk (or use electric beaters) until pale, light and fluffy (175F). Remove from the heat, add bloomed gelatin and continue whisking until gelatin dissolves. Add strawberry puree. Fold in whipped cream.
Pour strawberry mousse on the top of the chocolate cake. Put in fridge to set.
Strawberry Jello:
Dissolve 1 package of strawberry jello in boiling water. Cool it off while stirring/ whisking once in a while. Pour over the strawberry mousse. Put in fridge.
Whipped Cream:
In mixer (with whisk attachment) whisk heavy cream with vanilla extract. Once whisked until soft peaks then add powdered sugar.
Put whipped cream in sleeve with round decorating tip. Pipe rows of cream on top of set strawberry jello.
Sprinkle with shredded chocolate or sift cocoa powder on top.
Notes: Store it in fridge.
