Choco Strawberry Mirror Glazed Mousse Cake

Ingredients:

For Chocolate Cake:

2/3 cup (160 ml) plain flour
1/3 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2/3 cup sugar
1 egg
1/4 cup oil
1/2 tsp vanilla essence
1/4 cup milk
1/2 cup buttermilk

For Sugar Syrup:

1/4 cup sugar
3/4 cup water

2 cups whipping cream

For Strawberry Mousse:

300 gm strawberries
1/4 cup sugar ( or as required)
1 tbsp gelatin
1/4 cup cold water

For White Chocolate Mousse:

1 tbsp gelatin
1/4 cup cold water
3/4-1 cup fresh cream
200 gm white chocolate, grated

For Mirror Glaze:

2 tbsp gelatin
1/2 cup cold water
1 1/2 cup sugar
150 ml water
2/3 cup (160 ml) condensed milk
2 cups white chocolate, grated
red gel food colour
white gel food colour

Preparation:

For Chocolate Cake:

  1. Preheat the oven to 180 degree celcius. Grease and line a springform baking pan with baking paper and keep it aside.
  2. In a mixing bowl, add plain flour, cocoa powder, baking powder and baking soda and mix well.
  3. Add sugar and mix well using whisk. Now add egg, oil, vanilla essence, milk and buttermilk and beat at low speed until just combined.
  4. Then mix with a spatula and pour into the prepared springform pan and tap it for 2-3 times.
  5. Bake it in the preheated oven for 20-25 minutes till done. Remove the cake from oven and let it cool for 15 minutes.
  6. Now prepare strawberry puree – In a pan, add chopped strawberries and sugar, mix well and cook at low flame.
  7. Remove from the flame and allow to cool. Then grind it to a smooth puree and keep it aside.
  8. Then prepare the sugar syrup- In a pan, add 3/4 cup water and 1/4 cup sugar and boil till the sugar dissolves. Switch off the flame and add 3 tsp of strawberry puree and mix well. Keep it aside.
  9. In a large mixing bowl, add 2 cup whipping cream and beat at medium speed till whipped well and keep it aside.
  10. Demould the cooled cake and level the top of the cake using a knife. Prick the cake all over with a fork and place it again in the springform pan.
  11. Pour the prepared sugar syrup and keep it aside.

For White Chocolate Mousse:

  1. Soak 1 tbsp gelatin in 1/4 cup cold water for 5-7 minutes and melt by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) till you get clear solution.
  2. In a pan, add fresh cream and heat till it reaches boiling point. Don’t boil.
  3. Then add this to grated white chocolate (200 gm) and mix well till smooth.
  4. Add melted gelatin into this and mix well. Allow it to cool and then add 1/2 of the whipped cream and fold in gently.
  5. Pour this over the chocolate cake and spread it evenly. Then keep it in the freezer for 1-2 hours to set.

For Strawberry Mousse:

  1. Soak 1 tbsp gelatin in 1/4 cup cold water for 5-7 minutes and melt by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) till you get clear solution.
  2. In a large bowl, add the prepared strawberry puree. Add the melted gelatin and mix well.
  3. Then add remaining whipped cream little by little and gently fold in.
  4. Pour this over the set chocolate mousse and spread evenly. Then keep it in the freezer to set completely.

For Mirror Glaze:

  1. Soak 2 tbsp gelatin in 1/2 cup of cold water.
  2. In a sauce pan, add sugar, water and condensed milk and mix well till it reaches about to boiling point.
  3. Switch off the flame and add soaked gelatin and mix well till it melts.
  4. Pour this hot mixture to 2 cups of grated white chocolate and mix well until smooth.
  5. Keep 1/4 cup of this aside in a bowl and add little white gel food colour and mix well.
  6. To the remaining, add red gel food colour and mix well and keep it aside.

For Assembling:

  1. In a large tray, place a bowl in inverted position in the centre.
  2. Demould the cake carefully and place it over the inverted bowl.
  3. Pour the red mirror glaze onto the centre of the cake , then slowly on the edges until the cake is fully covered.
  4. Add some white mirror glaze on top and make designs of your choice…
  5. Let glaze drip for about 10-15 minutes, then scrape away / clean up edges with a offset spatula or butter knife.
  6. Transfer cake to a serving plate and cut into pieces and serve…

Recipe Source: Magic Oven

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