Chocolate-Dipped Strawberry Mousse Cake Recipe

Instructions

1. Start by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it lightly and lining the bottom with parchment paper to ensure easy removal of the cake after baking.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, beat the eggs and granulated sugar together using an electric mixer or hand whisk until the mixture is light, fluffy, and slightly pale in color. This process will take about 3-4 minutes and is crucial for achieving a soft, airy texture in the cake.
3. Once the egg mixture has reached the right consistency, add the vegetable oil and vanilla extract, mixing gently to combine. Gradually incorporate the dry ingredients into the egg mixture, alternating with the milk. Begin and end with the dry ingredients. Stir gently to avoid deflating the batter.
4. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. While the cake is cooling, prepare the strawberry mousse. In a small bowl, sprinkle the gelatin over the warm water and let it sit for 5 minutes to bloom. After the gelatin has bloomed, gently heat it in the microwave or on the stovetop until it’s fully dissolved. Be careful not to overheat it.
6. In a separate large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. The whipped cream should hold its shape when lifted with a spatula but still be light and fluffy.
7. Next, fold in the pureed strawberries into the whipped cream, being careful not to deflate the mixture. Once the strawberries are incorporated, slowly add the dissolved gelatin, mixing gently until everything is well combined. The gelatin will help the mousse set properly and maintain its shape once chilled.
8. Once the cake has cooled completely, carefully cut it into two even layers using a serrated knife. Place the first layer of cake on a serving platter or cake board. Spoon the strawberry mousse over the first layer, spreading it evenly with a spatula to cover the cake. Place the second layer of cake on top of the mousse, pressing down gently to ensure it sticks. Refrigerate the assembled cake for at least 2 hours, or until the mousse has fully set.
9. While the cake is chilling, prepare the chocolate glaze. Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Pour the hot cream mixture over the chopped chocolate and let it sit for a minute. Stir until the chocolate has completely melted and the glaze is smooth and glossy.
10. Once the mousse has set and the chocolate glaze is ready, pour the glaze over the top of the cake, spreading it gently with a spatula to cover the entire surface. Allow the glaze to drip down the sides of the cake for a more elegant finish. You can refrigerate the cake again for 30 minutes to help the glaze set before serving.
11. Before serving, garnish the cake with fresh strawberry slices on top. These will not only add a burst of color but also enhance the fruity flavor of the cake. Slice and enjoy!
    

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