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:
- Preheat the oven to 180 degree celcius. Grease and line a springform baking pan with baking paper and keep it aside.
- In a mixing bowl, add plain flour, cocoa powder, baking powder and baking soda and mix well.
- Add sugar and mix well using whisk. Now add egg, oil, vanilla essence, milk and buttermilk and beat at low speed until just combined.
- Then mix with a spatula and pour into the prepared springform pan and tap it for 2-3 times.
- Bake it in the preheated oven for 20-25 minutes till done. Remove the cake from oven and let it cool for 15 minutes.
- Now prepare strawberry puree – In a pan, add chopped strawberries and sugar, mix well and cook at low flame.
- Remove from the flame and allow to cool. Then grind it to a smooth puree and keep it aside.
- 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.
- In a large mixing bowl, add 2 cup whipping cream and beat at medium speed till whipped well and keep it aside.
- 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.
- Pour the prepared sugar syrup and keep it aside.
For White Chocolate Mousse:
- 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.
- In a pan, add fresh cream and heat till it reaches boiling point. Don’t boil.
- Then add this to grated white chocolate (200 gm) and mix well till smooth.
- 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.
- 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:
- 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.
- In a large bowl, add the prepared strawberry puree. Add the melted gelatin and mix well.
- Then add remaining whipped cream little by little and gently fold in.
- Pour this over the set chocolate mousse and spread evenly. Then keep it in the freezer to set completely.
For Mirror Glaze:
- Soak 2 tbsp gelatin in 1/2 cup of cold water.
- In a sauce pan, add sugar, water and condensed milk and mix well till it reaches about to boiling point.
- Switch off the flame and add soaked gelatin and mix well till it melts.
- Pour this hot mixture to 2 cups of grated white chocolate and mix well until smooth.
- Keep 1/4 cup of this aside in a bowl and add little white gel food colour and mix well.
- To the remaining, add red gel food colour and mix well and keep it aside.
For Assembling:
- In a large tray, place a bowl in inverted position in the centre.
- Demould the cake carefully and place it over the inverted bowl.
- Pour the red mirror glaze onto the centre of the cake , then slowly on the edges until the cake is fully covered.
- Add some white mirror glaze on top and make designs of your choice…
- Let glaze drip for about 10-15 minutes, then scrape away / clean up edges with a offset spatula or butter knife.
- Transfer cake to a serving plate and cut into pieces and serve…
Recipe Source: Magic Oven
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