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Mini Strawberry Cocoa Mousse Cake For Valentine's Day

Mini Strawberry Cocoa Mousse Cake For Valentine's Day

I made a cocoa mousse cake with a subtle strawberry taste, topped with chocolate. Perfect for Valentine's day.

Ingredients: 9 cm round cake

15 cm Sponge Cake (Recipe ID: 2065534 or store bought)
1 cm thick
Strawberry Cocoa Mousse
Milk
20 ml
Cocoa powder
5 g
Strawberry jam
50 g
Powdered gelatin
2.5 g
Water
15 ml (1 tablespoon)
Heavy cream
80 ml
Chocolate layer
Milk chocolate
30 g
Heavy cream (at room temperature)
30 g
Rum
to taste
Cocoa
a small amount
Decoration
Diced almonds, strawberries, etc.
a small amount

Steps

1. Make a sponge cake using Recipe ID: 2065534, or use store-bought. Slice the cake that's 1 cm thick.
2. Cut out the cake with a ring mold.
3. Put the ring mold on a plate and place a 5cm diameter piece of parchment paper or plastic mousse film on the bottom, to fit the mold.
4. Put the round of cut cake inside the ring.
5. Whip the cream until soft peaks form.
6. Heat the milk in the microwave (500 W) for 30 seconds, add the cocoa powder and mix well. Put it in a blender together with the strawberry jam and blend well.
7. Sprinkle the powdered gelatin in the water and heat in the microwave (500 W) to dissolve. Add the dissolved gelatin to the mixture made in Step 6 and blend again.
8. Add the mixture in Step 7 to the whipped cream, and mix with a spatula until smooth.
9. Pour the mixture in Step 8 into the cake-lined mold, nearly to the top. Hit the mold a few more times on the counter top to remove air bubbles and smooth the surface. Chill in the refrigerator until set.
10. Melt the chocolate in the microwave. Add the heavy cream and mix until smooth.
11. Pour the chocolate mixture on top of the set mousse. Chill in the fridge for 15 minutes.
12. Sift some cocoa on top and take off the metal ring and the parchment paper.
13. Decorate as you wish.
14. Recipe ID: 2077007 "Mini Chocolate Heart Cakes"
15. Recipe ID: 1361453 "Crispy Crunchy Truffles"

Story Behind this Recipe

I made this for a cocoa company recipe contest.
The leftover sponge cake can be frozen for later use.
There will also be a bit of mousse left over, so chill it and eat it later.