Coconut Strawberry Mousse Cake

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Light and fluffy mousse with a coconut twist, combined with a homemade strawberry sauce.

 Yield: 12 servings


Ingredients


  • Cake
    • 21 grams dark chocolate
    • 108 grams butter, softened
    • 3/4 cup powdered sugar, sifted
    • 2 eggs + 1 egg yolk
    • 3/4 cup + 1.5 tbsp flour, sifted
  • Coconut Mousse
    • 253 grams white chocolate
    • 1 1/4 cups whipping cream
    • 1 bottle (3.7 ml) (0.125 fl. oz.) coconut flavoring
  • Strawberry Sauce
    • 15 oz. frozen unsweetened strawberries, thawed
    • 1/2 cup powdered sugar
    • 1 tbsp + 1 3/4 tsp cornstarch
  • Chocolate Mousse
    • 42 grams dark chocolate
    • 2/3 cup whipping cream
  • Fresh strawberries

Directions


  1. Line a 9" springform pan with parchment paper.  Grease & flour the bottom only.
  2. Melt 21 grams of dark chocolate.
  3. Beat the butter and powdered sugar together until light and fluffy.  Add in the eggs one at a time while continuing to beat.
  4. Stir in the melted chocolate.
  5. Fold in the flour.  The batter will be thick.
  6. Pour the batter into the prepared springform pan.  Ensure that it's evenly spread over the bottom of the pan.  Bake at 350°F for 15 minutes.
  7. Remove from the oven and cool completely on a wire rack.
  8. For the coconut mousse, melt the white chocolate and set aside to cool slightly.
  9. In a bowl, combine the cream and coconut flavor and whip.  Whip in the white chocolate.  Spread over the cake and place in the refrigerator to cool for 2 hours.
  10. For the strawberry sauce, place the strawberries and powdered sugar in a sauce pan and heat until simmering.  Mash lightly
  11. In a small bowl, combine the cornstarch with enough cold water to make a thick, smooth paste.  Once the strawberries are boiling, stir in the cornstarch.
  12. Remove from the heat and let cool for about 10 minutes.  Spread over the coconut mousse and place in the refrigerator for an hour.
    • Fun fact: You just created a non-Newtonian fluid.
  13. For the chocolate mousse, melt the dark chocolate.  Whip the cream and then whip in the melted chocolate.  Put into a pastry bag and pipe onto the top of the strawberries.  Refrigerate for an hour.
  14. Remove from the springform pan.  Garnish with fresh strawberries along the edge and serve.



















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