{"id":12967,"date":"2016-12-10T18:50:33","date_gmt":"2016-12-10T16:50:33","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12967"},"modified":"2022-01-15T10:50:18","modified_gmt":"2022-01-15T08:50:18","slug":"chocolate-strawberry-mousse-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/chocolate-strawberry-mousse-cake\/","title":{"rendered":"Chocolate Strawberry Mousse Cake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">This chocolate mousse cake is one of my favorites during the winter, because the strawberries add not only flavor but make it so pretty and festive.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It&#8217;s made of chocolate biscuit base, topped with chocolate mousse and inside hides a thin layer of smooth and creamy strawbery mousse. On top there a chocolate ganache layer and lots of fresh strawberries. YUM!<\/p>\n<div id=\"attachment_8244\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8244\" class=\"wp-image-8244\" title=\"Chocolate Strawberry Mousse Cake\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/02\/strawberry_and_chocolate_mousse_cake-s.jpg\" alt=\"Chocolate Strawberry Mousse Cake\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-8244\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20211--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Chocolate Strawberry Mousse Cake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For strawberry and vanilla mousse:<\/h4>\n<ul>\n<li>2 grams gelatin powder<\/li>\n<li>10 ml. water<\/li>\n<li>1 large egg<\/li>\n<li>2 large egg yolks<\/li>\n<li>25 grams sugar<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>150 grams strawberry puree<\/li>\n<li>50 grams soft butter<\/li>\n<li>A little red food coloring (optional)<\/li>\n<li>125 ml. heavy cream<\/li>\n<\/ul>\n<h4>For chocolate biscuit:<\/h4>\n<ul>\n<li>2 large eggs<\/li>\n<li>50 grams sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>40 grams all-purpose flour<\/li>\n<li>15 grams cocoa powder<\/li>\n<li>1\/2 tsp. baking powder<\/li>\n<\/ul>\n<h4>For strawberry syrup:<\/h4>\n<ul>\n<li>100 grams strawberry puree<\/li>\n<li>2-3 tbsp. water<\/li>\n<li>1-2 tbsp. strawberry liqueur or brandy<\/li>\n<\/ul>\n<h4>For dark chocolate mousse:<\/h4>\n<ul>\n<li>2 grams gelatin powder<\/li>\n<li>10 ml. water<\/li>\n<li>300 grams dark chocolate (at least 53% cocoa solids)<\/li>\n<li>170 ml. milk<\/li>\n<li>Pinch of salt<\/li>\n<li>2 large egg yolks<\/li>\n<li>15 grams sugar<\/li>\n<li>350 ml. heavy cream<\/li>\n<\/ul>\n<h4>For dark chocolate ganache:<\/h4>\n<ul>\n<li>100 grams dark chocolate<\/li>\n<li>100 ml. heavy cream<\/li>\n<li>700-800 grams of strawberries<\/li>\n<\/ul>\n<h4>You will need:<\/h4>\n<ul>\n<li>22 cm round baking ring<\/li>\n<li>18 cm round baking ring<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Strawberry and vanilla mousse: mix gelatin and water in a small bowl and set aside for 10 minutes at room temperature until the gelatin absorbs all liquid.<\/li>\n<li>In medium bowl, whisk egg yolks, sugar and vanilla until blended.<\/li>\n<li>Meanwhile, boil strawberry puree in a pan.<\/li>\n<li>Pour about 1\/3 of strawberry puree into the egg mixture while whisking constantly until mixture is smooth.<\/li>\n<li>Transfer the egg mixture back into the pot with the remaining puree, whisk until blended and continue to cook over medium heat (stirring constantly with a spatula) until the mixture reaches 80-82c degrees.<\/li>\n<li>Dissolve the gelatin in the microwave and add into strawberry mixture, stirring until blended. Add butter and mix well until dissolved into the mixture.<\/li>\n<li>Add some food coloring and stir until smooth and incorporated.<\/li>\n<li>Strain the cream and cool for about 10 minutes at room temperature.<\/li>\n<li>Whip cream to soft peaks and fold gently into the strawberry cream.<\/li>\n<li>Pour the mousse into a 18 cm round baking ring, flatten the top and freeze for 3-4 hours, until completely frozen.<\/li>\n<li>Chocolate biscuit: preheat oven to 170c degrees and line a 22 cm pan with lightly greased baking paper.<\/li>\n<li>In a mixer bowl whip eggs, sugar, salt and vanilla at high speed for 4-5 minutes, or until you get a very airy cream.<\/li>\n<li>Sift in flour, cocoa and baking powder and mix gently just until blended.<\/li>\n<li>Pour the mixture into the pan and flatten the top.<\/li>\n<li>Bake for about 15-22 minutes or until a skewer inserted in the center comes out clean.<\/li>\n<li>Strawberry syrup: in a small saucepan put strawberry puree, liqueur and water and heat to simmering point. Remove from heat and cool until use.<\/li>\n<li>Dark chocolate mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs the liquid.<\/li>\n<li>Melt the chocolate in the microwave or over double-boiler.<\/li>\n<li>In a small saucepan, heat milk and salt to simmering point.<\/li>\n<li>In a separate bowl, whisk egg yolks and sugar until smooth.<\/li>\n<li>Pour about 1\/3 of hot milk onto the yolk mixture while whisking until smooth.<\/li>\n<li>Return the mixture back into the pot with the remaining milk, mix well and continue to cook over medium-low heat, stirring with a spatula, until the mixture gets to approximately 80-82c degrees.<\/li>\n<li>Dissolve the gelatin and whisk into the cream.<\/li>\n<li>Strain the cream and pour over the melted chocolate. Mix until chocolate mixture is uniform. Cool for 10 minutes at room temperature.<\/li>\n<li>Whip the cream to soft peaks and gently fold into the chocolate mixture until smooth and quite sparse mousse is formed.<\/li>\n<li>Assemble the cake: generously brush the chocolate biscuit layer with strawberry syrup.<\/li>\n<li>Place a cake collar on the sides of the pan.<\/li>\n<li>Arrange strawberry halves on the sides, facing out.<\/li>\n<li>Pour about 1\/2 of chocolate mousse onto the base.<\/li>\n<li>Extract the frozen strawberry mousse layer from the pan and place in the center of the chocolate mousse. Lightly press down to avoid air-pockets.<\/li>\n<li>Pour on the remaining chocolate mousse and straighten the top with a palate knife.<\/li>\n<li>Cool in the freezer for about 1 hour only and refrigerate for 4-5 hours at least, preferably overnight.<\/li>\n<li>Dark chocolate ganache: chop the chocolate and place in a small bowl.<\/li>\n<li>Heat cream to a simmer.<\/li>\n<li>Pour the hot cream over the chopped chocolate, wait a minute, and beat well until you get a uniform and shiny chocolate ganache.<\/li>\n<li>Pour the ganache over the cake and flatten the top.<\/li>\n<li>Cool in the refrigerator for 1 hour to set.<\/li>\n<li>Extract the cake from the pan and remove the cake collar.<\/li>\n<li>Decorate with strawberries and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in the refrigerator up to 3-4 days.<\/li>\n<li style=\"text-align: left\">It is important not to freeze the cake too long, because at thawing the strawberries may ooze fluid and the texture will be different.<\/li>\n<li style=\"text-align: left\">Gluten free version: use cornstarch instead of flour.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_8245\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8245\" class=\"wp-image-8245\" title=\"Chocolate Strawberry Mousse Cake\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/02\/strawberry_and_chocolate_mousse_cake2-s.jpg\" alt=\"Chocolate Strawberry Mousse Cake\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-8245\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_8246\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8246\" class=\"wp-image-8246\" title=\"Chocolate Strawberry Mousse Cake\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/02\/strawberry_and_chocolate_mousse_cake3-s.jpg\" alt=\"Chocolate Strawberry Mousse Cake\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-8246\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>This chocolate mousse cake is one of my favorites during the winter, because the strawberries add not only flavor but make it so pretty and festive. It&#8217;s made of chocolate biscuit base, topped with chocolate mousse and inside hides a thin layer of smooth and creamy strawbery mousse. On top there a chocolate ganache layer [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1558,2947,1594,1575,1560],"tags":[1597,1618,1970],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Strawberry Mousse Cake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This Chocolate Strawberry Mousse Cake is festive, chocolatey and perfect for special occasions and birthdays. 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