Chocolate Covered Strawberry Mousse Cake Twisted Recipe
Ingredients:
For the cake layer:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
For the strawberry mousse layer:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 2 tablespoons strawberry preserves
- 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1/2 cup quartered fresh strawberries
For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions:
Begin by preheating your oven to 350°F. Grease and flour a 9-inch round cake pan and set aside.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream together the butter and sugar. Add in the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
Add the dry ingredients and the milk alternately, beginning and ending with the dry ingredients. Beat until the batter is smooth and evenly combined.
Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before proceeding with the mousse layer.
To make the strawberry mousse layer, beat the heavy cream and powdered sugar until stiff peaks form. Set aside.
In a small saucepan, combine the strawberry preserves, cold water, and gelatin. Heat on low until the gelatin is dissolved and the mixture is thickened. Add the quartered strawberries and stir to combine.
Fold the gelatin mixture into the whipped cream and mix until evenly combined. Spread the mousse over the cooled cake and refrigerate for at least 2 hours, or until set.
To make the chocolate topping, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave for 30-second intervals, stirring after each one, until the chocolate is completely melted and the mixture is smooth. Allow to cool slightly before spreading over the set mousse layer.
Refrigerate the cake for at least 1 hour before serving. Enjoy!
Nutrition:
This recipe yields 12 servings. Each serving contains 647 calories, 97g of carbohydrates, 35g of fat, 7g of protein, and 0mg of cholesterol.
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