Strawberry Mousse Chocolate Cake
This perfect miniature, make ahead dessert couldn't be easier to whip up! Impress everyone with the rich and creamy strawberry mousse over bite sized chocolate cake
Equipment
- Steel cake ring - 3" to 4"
Ingredients
Chocolate Cake
- 1.5 cup All purpose flour
- 1 cup Granulated sugar
- 0.5 cup Cocoa Powder
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 cup Almond Milk Or any other milk
- 0.5 cup Olive oil
- 1 tsp Pure vanilla extract
- 2 tsp Vinegar
Strawberry Mousse
- 1 cup Sweetened condensed milk
- 3 cup Strawberries
- 2 cup Heavy Cream
- 1/2 cup Granulated sugar
- 12 ounces Whipped cream cheese At room temperature
- 1 cup Diced strawberries
- 3 cup Strawberries
- 1/2 ounce Unflavored gelatin
- 1/4 cup Water
Instructions
Chocolate Cake
- Preheat the oven to 350 F
- In a large bowl, sieve all dry ingredients except the sugar and mix well
- On a separate bowl, add vinegar and almond milk and let is sit for 10 minutes
- Then add sugar to the vinegar mix and whip it till the sugar dissolves
- Add oil, mix again.
- Now, add the wet ingredients to the dry ingredients and mix using a spatula, whisk or electric beater until you get a smooth batter with little or no lumps
- Line a baking tray (around 8 inches wide) with parchment paper. Pour the batter in and spread it to around 1/4 inch thickness
- Bake at 350 F for 30 minutes or until a toothpick inserted comes out clean
- Let the cake cool to room temperature
Strawberry Mousse
- Add the 3 cups of strawberries and the condensed milk into a blender and run in puree mode till all the strawberries are blended in well.
- In a medium bowl, add in the heavy cream and sugar and whip using an electric beater till you get it fluffy and forms peaks.
- Add the softened cream cheese into the mix and whip again till blended in
- Fold in the strawberry puree from before, until everything is combined well
- At this point, add in the diced cup of strawberries and fold them in till evenly distributed
- In a small sauce pan, add gelatin and 1/4 cup of water and mix on medium heat till the gelatin is dissolved completely.
- Add the gelatin mix to the prepared strawberry mousse mix. Stir till well combined.
Assembly
- Once the cake is cooled, cut out circular pieces using the cake ring ( as shown in the video)
- Cut out a thin strip of parchment paper, approx 3 inch wide and long enough to cover the circumference of the ring.
- Place this cut parchment along the inside wall of the ring. Then place the whole assembly over the circular cake making sure that the sheet tucks gently in between the ring and the cake.
- Pour mousse over the assembled cake. Fill it almost to the brim of the parchment paper.
- Refrigerate for 1-2h until the mousse is set.
- Once set, remove the ring gently. Then peel off the parchment paper.
- Decorate with strawberries and chocolate. This is ready to be served!
Video
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