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Heavenly Chocolate–Strawberry Mousse Cake

Heavenly Chocolate–Strawberry Mousse Cake
This is one of those fancy cakes you see on book covers and can’t believe that it’s real. And while it takes a bit of patience, all you need to do is follow it one step at a time, and you’ll be able to make yourself a strawberry dessert that looks just as incredible as the one on the cover.
  • Yield: Serves 8–10
  • Prep Time: 15 minutes, plus 6 hours chill time
  • Cook Time: 45 minutes

Ingredients

  • Chocolate Cake
  • 1 cup sugar
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 6 tablespoons cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ cup boiling water
  • Chocolate Ganache
  • 2/3 cup heavy cream
  • 5½ ounces semisweet chocolate, chopped
  • Chocolate Mousse
  • 3 cups milk
  • 1 (5.9-ounce) box instant chocolate pudding mix
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 pound fresh strawberries

Directions

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
  2. For the chocolate cake: Combine the sugar, flour, cocoa, baking powder, baking soda, and salt on low speed. Add the milk, oil, egg, and vanilla and mix on medium speed for 2 minutes. Add the boiling water and mix until combined.
  3. Pour the batter into the cake pan and bake for 25 to 35 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack, and let cool completely. Place on a serving plate.
  4. For the chocolate ganache: Heat the cream just until simmering. Place the chocolate in a heatproof bowl, pour in the hot cream, and let stand for 2 to 3 minutes, then stir until smooth. Let cool, then spread on top of the cake.
  5. For the chocolate mousse filling: In a medium bowl, whisk the milk and pudding until thickened. Fold in the topping.
  6. Set the ring from a 9-inch springform pan around the cake, then spread ½ cup of the chocolate mousse on the cake. Stand the strawberries around the edge. Transfer the remaining mousse to a pastry bag and fill in all the gaps, then pipe the rest in the center and smooth the top. Refrigerate for 6 hours to set. Run a thin knife around the cake and release the ring from the springform pan.
  7. Scatter additional strawberries on top and garnish with extra chocolate. Slice and serve.
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