Chocolate Cake with Strawberry Mousse
Description
Homemade pastries for tea. This colorful dessert can be prepared in advance and stored in the refrigerator. Choose dark cocoa powder for making the sponge cake so the color of the baked goods turns out chocolatey. For the mousse, you can use sour cream or cream of any fat content.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or mixer, add the sugar and salt, and beat at the highest speed for about 4–5 minutes until the mixture increases in volume by 2–3 times.
- 3
Step 3
Add the wheat flour and cocoa powder. The color of the sponge cake will directly depend on the color of the cocoa. If desired, you can add 0.5 tsp of baking powder so the sponge cake is sure to become airy while baking.
- 4
Step 4
You should end up with a thick, stretchy chocolate sponge batter. Preheat the oven to 180 degrees and grease the pan with any oil. Alternatively, bake the sponge in a multicooker; it will turn out fluffier.
- 5
Step 5
To do this, activate the "Baking" mode for 50 minutes and pour the batter into a greased pan. For baking in the oven, bake the sponge cake for about 25 minutes.
- 6
Step 6
Remove and let the sponge cake cool for about 1 hour.
- 7
Step 7
Meanwhile, pour boiling water over the gelatin and 50 grams of sugar and stir. Leave for 20–25 minutes, then stir again.
- 8
Step 8
Clean the strawberries by removing the stems, rinse them in water, and pour them into a deep container, adding the remaining sugar.
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Step 9
Blend the strawberries, pour the gelatin liquid into a container, and add sour cream of any fat content or cream. Do not reduce the amount of sugar, as gelatin “absorbs” a third of the sweetness! Mix everything well.
- 10
Step 10
Line a deep container with plastic wrap, then cut the sponge cake horizontally in half. Pour the strawberry mixture into the container. Place the two cake layers one after the other, so that the last one slightly protrudes above the strawberry mixture. If desired, you can soak the layers in advance so they do not absorb part of the mousse.
- 11
Step 11
Place the mold in the refrigerator for at least 3–4 hours, or better yet, leave it overnight. Then gently pull on the plastic wrap so it loosens from the sides of the bowl. Next, invert the mold onto a plate. The cake will come out of the mold. Remove the wrap.
- 12
Step 12
Decorate the dessert to your taste, serving it chilled.
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Step 13
When serving, cut the cake into individual portions.