John Myers
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Chocolate Cake with Strawberry Mousse Filling and Rose Ganache
The perfect chocolate cake with strawberry mousse filling and rose ganache recipe with a picture and simple step-by-step instructions.
Chocolate bases
- 8 Eggs
- 400 g Flour
- 300 g Sugar
- 1 pinch Sea-Salt
- 0,5 Pk Baking powder
- 100 ml Milk
- 6 tbsp Unsweetened cocoa
- 2 Pk Vanilla sugar
- 250 g Butter
Strawberry mouse
- 300 g Frozen strawberries
- 400 ml Cream
- 8 Gelatin sheets
- 200 g Sugar
- 0,5 Lemon
- 200 g Dark couverture
Rose ganache
- 100 g Whole milk couverture
- 200 g Dark couverture
- 200 ml Cream
- 1 tbsp Rose water
Decoration
- 10 g Cocoa butter
- 100 g Couverture white
- 50 g Whole milk couverture
- Sugarized rose petals
Chocolate bases
- Beat eggs with milk, sugar, salt, vanilla sugar and butter (melted) until frothy – sieve in cocoa, flour and baking powder. Spread the dough between two buttered springform pans (29cm / 26cm) – bake at 170 ° C for 30 minutes.
- Let the bottoms cool down, remove them from the mold and cut them open (straighten the surface slightly so that a slight dome shape is created). Put the undersides of the bases back into the springform pans.
Strawberry mouse
- Bring the strawberries to the boil with sugar and a few drops of water and puree – soak the gelatine and dissolve it in the strawberry sauce. Whip the cream with a pinch of salt and a little sugar until stiff and fold in.
- Pour the mouse on the chocolate bases and sprinkle with coarsely chopped dark chocolate. Let it set in the refrigerator for at least 3 hours. Put the lids on it halfway through.
Rose ganache
- Roughly chop the couverture and carefully melt it over a water bath – meanwhile, warm the cream with rose water (do not boil) and gradually stir it into the chocolate (optimum consistency is achieved when the chocolate ganache is slightly thick).
- Remove the cake bases from the springform pans and place them on top of each other (with a little ganache as glue in between). Pour half of the ganache over the cake and smooth it out – let it set slightly and then drizzle the remaining ganache over it.
Decoration
- Sprinkle the rose petals on the liquid ganache.
- Melt the rest of the couverture separately from each other with equal parts cocoa butter over a water bath. First pour the light couverture onto aluminum foil and drizzle with milk chocolate – marbling with a fork. Let harden in the refrigerator.
- Place on the cake and warm it up slightly with the hairdryer until the couverture plate sticks to the cake – decorate with rose petals – because it was a girl’s cake there was some edible glitter on top. 😉
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