Chocolate Strawberry Mousse Cake

Prep Time:
40 mins plus refrigeration time
Cook Time:
30 mins
Total Time:
1 hr 10 mins approx
A word from the cook
The strawberry mouse from this recipe works well on it's own as well.

1 packet Golden sponge cake mix
1/4 cup cocoa
300ml jar thickened cream
60g dark cooking chocolate
1 punnet (50g) strawberries

Strawberry Mousse
1 punnet (250g) strawberries
1/2 cup castor sugar
1 tblspn gelatine
2 tblspns lemon juice
2 egg whites
1/2 cup thickened cream
1 tblspn Grand Marnier

  1. Make sponge according to directions on packet, but add sifted cocoa before starting to beat.
  2. Pour mixture into greased swiss roll tin (base measures 25cm x 30cm) bake in moderate oven 15 to 20 minutes, turn onto rack to cool.
  3. When cake is cold,split cake in half horizontally.
  4. Line a loaf tin (base measures 9cm x 22cm) with a strip of aluminium foil, cut pieces of cake to line base and sides of tin.
  5. Cake should extend 2.5cm above top edge of tin.
  6. Pour in mousse, push 3/4 of the strawberries into mousse.
  7. Place a layer of cake on top of mousse.
  8. Refrigerate, covered, overnight.
  9. To serve, turn cake onto serving plate.
  10. Combine cream and chocolate together in pan, stir over low heat without boiling until chocolate is melted.
  11. Cool to room temperature, refrigerate 30 minutes, then beat on electric mixer until soft peaks form.  Do not overbeat or cream will curdle.
  12. Cover cake with cream, decorate with remaining cream and strawberries.

Strawberry Mousse:

  1. Puree, blend or process strawberries and sugar until smooth.
  2. Dissolve gelatine in lemon juice over hot water, pour into strawberry mixture.
  3. Fold in beaten egg whites, then whipped cream and Grand Marnier.


0 Notes