by Heather Harris Brady
It was darling daughter’s birthday last weekend and she requested a big chocolate cake covered with “your chocolate pie filling”, i.e., chocolate mousse. I broke my rule here about packaged ingredients, because her four days of dancing a week doesn’t give me much prep time and this sets up fast.
Chocolate Strawberry Birthday Cake, 12-16 servings
- Two 8” round layers of chocolate cake (you could use the recipe from my last post for these, just double it)
- Two large boxes sugar-free instant chocolate pudding
- 2 c. milk
- 2 pints heavy cream
- One quart fresh strawberries
- ½ recipe chocolate ganache, cooled to a spreadable consistency
1) Prepare the cake, filling and icing.
To make sure the cake layers are as moist as possible, with no hard edges, I turn them hot out of the pan onto a piece of plastic wrap, and then wrap them up to cool. I let them cool upside down to flatten out any lumps in the middle of layer. If your layers still have a bit of a dome in the center you can trim it off.
To make the chocolate mousse topping, whip the chocolate pudding with the milk.
Whip the cream to soft peaks and then whip in the pudding. Whip it thoroughly until it’s light and fluffy and set it aside.
Clean the strawberries and trim out the center core.
If your display plate is not completely flat you can add some extra mousse to the middle to help flatten out your base layer.
Place the strawberries on the base layer pointy side up, that way when you slice the cake you’ll have the pretty cross-sections.
Cover the strawberries with about 1/3 of the mousse. You will have to push it down with a spoon to get around the berries.
Fill a pastry bag with more mousse and pipe it around the around the outside so the berries are completely enclosed.
Then put the second layer on top.
Cover the sides with the chocolate ganache and then decorate the top with the remaining mousse.
The slices will look something like this:
And the finished cake might look something like this!
One year ago: Spicy Greens