Strawberry and Chocolate Mirror Cake, made with a soft dark chocolate cake on the bottom, followed by a white chocolate mousse, a strawberry jelly, and a dark chocolate mirror glaze.
Source:Home Cooking Adventure
Element
Makes about 12 servings
Strawberry jelly
10 oz (300g) fresh or frozen strawberries, cut into quarters
2 tablespoons (30g) sugar
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
Cake
3/4 cup (100g) flour
1/4 cup (30g) cocoa powder
3/4 teaspoon (5g) baking soda
1/2 teaspoon (2g) salt
1 egg
1/2 cup (100g) sugar
1 teaspoon (5g) vanilla extract
3 tablespoons (45g) oil
3.5 oz (100g) buttermilk
Boiling water 3.5 fl oz (100ml)
White Chocolate Mousse
8 oz (230g) white chocolate, cut into small pieces
2/3 cup (160g) whipped cream
1 2/3 cup (400g) whipping cream (35% fat), chilled
2 teaspoons (7g) gelatin powder
3 tablespoons (45 ml) cold water
Chocolate mirror
3.5 oz (100g) sweetened condensed milk
6 oz (175g) semi-weekly chocolate, cut into small pieces
3/4 cup (150g) sugar
3.5 fl oz (100ml) of water
1 tablespoon (10g) gelatin powder
1/4 cup (50ml) cold water
3 tablespoons (25g) unsweetened cocoa powder
1. Prepare strawberry jelly. Put the gelatin and cold water in a small bowl and let it bloom for 5-10 minutes.
2. In a small saucepan, add the strawberries and sugar, over medium-low heat. Bring to a simmer, cook for about 5 minutes, and remove from the heat. Blend the mixture to form a smooth sauce. Pass through a sieve to remove seeds.
3. Dissolve gelatin over low heat and mix with strawberry puree.
4. Line an 8-inch (20 cm) round pan with cling film.
5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with cling film after the first hour.
6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment an 8-inch (20 cm) round cake pan.
7. Mix flour, cocoa powder, baking soda and salt in a large bowl.
8. In another bowl, mix sugar with eggs and oil until combined. Mix buttermilk and vanilla extract. Mix flour mixture until well combined. Add hot water and mix to combine. The dough will have a thick consistency.
9. Pour the batter into the prepared pan.
10. Bake for about 30 minutes until a toothpick inserted in the center comes out clean or has a few crumbs attached.
11. Let cool completely.
12. Prepare the white chocolate mousse. In a heatproof bowl, add the white chocolate and 2/3 cup (160g) whipped cream. Place the bowl over the pot with boiling water, and simmer until the chocolate has melted. Meanwhile, dissolve the gelatin in cold water and let it bloom for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
13. Beat remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
14. Assemble the cake. Roll out with parchment a 9-inch (23 cm) pan. You can use a spring-loaded pan or a cake pan like the one I have from Delicake.
15. Place the chocolate cake in the center of the pan. Add half of the white chocolate mousse on top and paint the edges. Add the strawberry jelly in the center on top of the mousse. Add the remaining half of the white chocolate mousse and spread evenly.
16. Cover and place in the freezer overnight.
17. Prepare the chocolate mirror mold. In a small bowl, add gelatin and cold water and let rise for 5-10 minutes. Place the chocolate in a bowl and set aside.
18. Put water, sugar, condensed milk and cocoa powder in a pot. Bring to a boil and remove from the heat. Add the expanded gelatin and stir until dissolved.
19. Pour the hot cocoa mixture over the chocolate. Leave for about 5 minutes until the chocolate is melted. Use a immersion blender and blend until smooth. Sift the yeast and let cool to 90-95F (32-35C) before pouring the hardened cake on top.
20. Remove the cake from the freezer and use a hair dryer to defrost the edges. Remove cake from pan and place on rack or simply on bowl on parchment-lined baking tray to collect excess.
21. Pour the glaze over the top and edges of the cake. Use an offset spatula to remove the water droplets and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving plate and refrigerate for a few hours to thaw and glaze.
