A deliciously moist chocolate cake topped with a light strawberry mousse made from blended strawberries, finished with whipped cream and fresh fruit. The combination of airy strawberry mousse and rich chocolate is simply irresistible. Well worth making while strawberries are in season – who could say no to such a pairing?
Ingredients for the chocolate cake:
- 130 g plain flour
- 40 g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- a pinch of salt
- 125 ml buttermilk or kefir
- 125 ml freshly brewed coffee
- 60 ml vegetable oil (rapeseed or sunflower)
- 1 teaspoon vanilla extract
- 1 large egg
- 180 g light brown sugar
All ingredients should be at room temperature.
In a bowl, lightly whisk together the buttermilk, coffee, oil, egg, vanilla and sugar (do not overbeat). Sift in the flour, cocoa, baking powder, bicarbonate of soda and salt, then mix just until combined.
Line the base of a 23 cm springform tin with baking parchment. Pour in the batter (it will be quite runny).
Bake at 170°C for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely. If the cake domes slightly, trim the top to level it.
Ingredients for the strawberry mousse:
- 450 g strawberries (fresh or frozen)
- 1 tablespoon lemon juice
- 70 g sugar
- 12 g powdered gelatine (4 teaspoons)
- 45 ml cold water
- 400 ml double cream, chilled
Sprinkle the gelatine over the cold water and leave for 10 minutes to bloom.
Place the strawberries, lemon juice and sugar in a saucepan. Heat until the sugar dissolves, then bring briefly to the boil and remove from the heat. Blend until smooth. Add the bloomed gelatine to the hot strawberry purée and stir until dissolved. Leave to cool to room temperature (do not let it set). Whip the chilled double cream until soft peaks form. Gently fold in the cooled strawberry purée.
To finish:
- 250 ml double cream, chilled
- 1 tablespoon icing sugar
- a few strawberries, halved
- a few strawberries, blended into a sauce
- macarons (optional)
Whip the cream with the icing sugar until stiff peaks form. Place the cooled cake back into the tin (or use a cake ring). Pour over the strawberry mousse and level the surface. Chill in the fridge until set. Once set, spread the whipped cream over the top and decorate with strawberries, strawberry sauce and, if you like, macarons.
Store the cake in the fridge.
Tip: Sometimes the mousse can discolour slightly where it touches the tin. To prevent this, line the sides with acetate or baking parchment.
Enjoy!
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