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- 1 ¾ cups all-purpose flour - 1 ½ cups granulated sugar - ¾ cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup whole milk - ½ cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - 2 cups fresh strawberries, hulled and sliced - ½ cup powdered sugar - 1 tablespoon lemon juice - 1 cup heavy cream - 1 teaspoon vanilla extract - 1 tablespoon gelatin powder - 3 tablespoons cold water To make the fluffy chocolate cake and strawberry mousse, you need fresh and good-quality ingredients. The chocolate cake requires flour, sugar, cocoa powder, and more. Each ingredient plays a role. For the best flavor, use real vanilla extract. The strawberry mousse uses fresh strawberries for the best taste. You can add a touch of lemon juice to enhance the flavor. Heavy cream gives the mousse a rich, creamy texture. For the gelatin, make sure to sprinkle it over cold water first. This helps it dissolve better. You can find the full recipe details to guide you through making this delightful treat. - Preheat the oven to 350°F (175°C) and prepare cake pans. - In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. - Now, combine the eggs, milk, oil, and vanilla in a separate bowl. Add this mix to the dry ingredients. - Gradually stir in the boiling water until the batter is smooth and thin. - Blend the hulled and sliced strawberries, powdered sugar, and lemon juice until smooth. - In a small bowl, sprinkle gelatin over cold water. Let it sit for about five minutes. Heat gently until it dissolves. - In a separate bowl, whip the cream until it forms soft peaks. Then, add vanilla and whip until stiff peaks form. - Gently fold the strawberry mixture and dissolved gelatin into the whipped cream. - Once the chocolate cakes cool, place one layer on a serving plate. Spread half of the strawberry mousse evenly on top. - Add the second chocolate cake layer on top of the mousse. - You can use the remaining mousse to cover the top or sides for a nicer look. - Refrigerate the assembled cake for 1-2 hours. This helps the mousse set. - Before serving, consider garnishing with fresh strawberry slices or chocolate shavings. For more details and measurements, check the Full Recipe. Enjoy your cake! To make a great cake, start with your pans. Grease them well and dust with flour. This helps the cake slide out easily. After mixing your batter, bake it until it's perfect. Use a toothpick to test doneness. Insert it in the center of the cake. If it comes out clean, your cake is ready. Making the mousse is fun! First, whip your cream until it is fluffy. Look for soft peaks; this is key. For the gelatin, sprinkle it over cold water and let it sit. Then, heat it gently until it dissolves. Mix it slowly into your whipped cream for a smooth mousse. Serving your cake can be creative! Place it on a nice plate. You can add a layer of mousse on top or around the sides. For garnishes, fresh strawberries are perfect. You can also use chocolate shavings for a classy touch. Your cake will look and taste amazing! {{image_4}} You can change the flavor of the cake. One great option is adding coffee to the batter. This creates a rich mocha chocolate cake. Just mix in about 1 cup of strong brewed coffee. It adds depth and enhances the chocolate flavor. For the mousse, try using different berries. Raspberries or blueberries work well. Blend them just like the strawberries. This will give you a new twist on the classic dessert. Each berry offers a unique taste that brightens the cake. If you are gluten-free, you can still enjoy this cake. Use a gluten-free flour blend instead of all-purpose flour. Just make sure it has a good texture. For those who need dairy-free options, you can swap milk and cream. Use almond milk or coconut milk. For the cream, try coconut cream. These changes still keep the dessert rich and tasty. Want a smaller cake? You can easily scale down the recipe. Just cut the ingredients in half. This way, you can make a cake for two or three people. You can also make mini cakes or cupcakes. Use a muffin tin instead of cake pans. Bake them for about 15-20 minutes. This gives everyone a personal treat. For the full recipe, be sure to check out the complete instructions. To keep your chocolate cake fresh, wrap it tightly in plastic wrap. This method locks in moisture and keeps it soft. You can also store it in an airtight container. If you have leftover cake, it stays fresh at room temperature for about three days. For longer storage, freeze the cake layers. Just wrap each layer in plastic wrap, then place them in a freezer-safe bag. Frozen cake can last up to three months. When you’re ready to eat, thaw it in the fridge overnight. To keep your strawberry mousse fresh, store it in the fridge. Use a container with a tight lid to prevent it from absorbing other smells. Mousse can stay fresh for about three days in the fridge. If you want to keep it longer, you can freeze it. Just scoop it into freezer-safe containers, leaving some space for expansion. It can last up to a month frozen. When you want to enjoy it, thaw it in the fridge for a few hours. The chocolate cake can last three days at room temperature. If stored in the fridge, it can last up to a week. The mousse lasts about three days in the fridge. If you see any signs of spoilage, like mold or an off smell, it's best to throw it away. Always check for freshness before serving. Enjoy your fluffy chocolate cake with strawberry mousse while it's at its best! To make your cake fluffy, follow these steps: - Use room temperature ingredients: Eggs and milk should be at room temperature. This helps mix better and trap air. - Cream the sugar and eggs well: Beat them together until light and fluffy. This adds air to the batter. - Sift dry ingredients: Sifting flour and cocoa powder adds air, making the cake lighter. - Mix gently: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake. - Check oven temperature: An accurate oven temperature ensures even baking. An oven thermometer can help. Yes, you can use frozen strawberries for the mousse. Here’s what to consider: - Thaw before using: Thaw frozen strawberries in the fridge or at room temperature. This helps them blend smoothly. - Adjust sweetness: Frozen strawberries can be sweeter. Taste the mixture and adjust the sugar if needed. - Texture: Frozen strawberries may make the mousse slightly less vibrant in color but will taste just as good. To keep your mousse from separating, follow these tips: - Use fresh ingredients: Make sure your cream is fresh and has a high fat content for stability. - Whip cream properly: Whip it to stiff peaks. This adds volume and helps it hold together. - Add gelatin correctly: Ensure the gelatin is fully dissolved before mixing it into the mousse. This keeps it smooth. - Fold gently: When combining the strawberry mixture with whipped cream, fold gently to maintain airiness. If you need an egg substitute, try one of these options: - Flaxseed meal: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes. - Applesauce: Use ¼ cup of unsweetened applesauce for each egg. This adds moisture and sweetness. - Mashed banana: Substitute ¼ cup of mashed ripe banana. This adds flavor and moisture. - Silken tofu: Blend ¼ cup of silken tofu until smooth to replace one egg. It helps with moisture and texture. For the full recipe, check out Fluffy Chocolate Cake with Strawberry Mousse. This blog post covered how to make a delicious chocolate cake with strawberry mousse. It shared ingredient lists, step-by-step instructions, and tips for baking. You learned about flavor variations and storage methods too. Remember, follow the steps closely for the best results. This cake is great for all occasions and is sure to impress. Enjoy decorating and sharing your treat! Happy baking!

Fluffy Chocolate Cake with Strawberry Mousse

Indulge in the ultimate dessert experience with this Fluffy Chocolate Cake topped with Luscious Strawberry Mousse! This irresistible treat combines rich chocolate flavors with a light, refreshing strawberry mousse, perfect for any occasion. Follow our step-by-step recipe to create this mouth-watering masterpiece that will impress family and friends. Click to explore the full recipe and start baking your sweet delight today!
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Ingredients
  

Für den Schokoladenkuchen:

1 ¾ Tassen Allzweckmehl

1 ½ Tassen Kristallzucker

¾ Tasse ungesüßtes Kakaopulver

1 ½ Teelöffel Backpulver

1 ½ Teelöffel Natron

1 Teelöffel Salz

2 große Eier

1 Tasse Vollmilch

½ Tasse Pflanzenöl

2 Teelöffel Vanilleextrakt

1 Tasse kochendes Wasser

Für die Erdbeer-Mousse:

2 Tassen frische Erdbeeren, entstielt und in Scheiben geschnitten

½ Tasse Puderzucker

1 Esslöffel Zitronensaft

1 Tasse Schlagsahne

1 Teelöffel Vanilleextrakt

1 Esslöffel Gelatinepulver

3 Esslöffel kaltes Wasser

Instructions
 

Schokoladenkuchen vorbereiten:

    - Heize deinen Ofen auf 350°F (175°C) vor. Fette zwei runde Kuchenformen mit 9 Zoll Durchmesser ein und bestäube sie mit Mehl.

      - In einer großen Rührschüssel das Mehl, den Kristallzucker, das Kakaopulver, das Backpulver, das Natron und das Salz gut vermengen.

        - Füge die Eier, die Milch, das Pflanzenöl und den Vanilleextrakt zu den trockenen Zutaten hinzu. Rühre alles kräftig, bis eine homogene Masse entsteht.

          - Vorsichtig das kochende Wasser unterrühren, bis der Teig glatt ist (er wird dünnflüssig sein).

            - Teile den Teig gleichmäßig auf die vorbereiteten Kuchenformen auf. Backe die Kuchen für 30-35 Minuten oder bis ein Zahnstocher, der in die Mitte gesteckt wird, sauber herauskommt.

              - Lasse die Kuchen 10 Minuten in den Formen abkühlen, bevor du sie vorsichtig auf ein Kuchengitter zum vollständigen Abkühlen überträgst.

                Erdbeer-Mousse herstellen:

                  - In einem Mixer die geschnittenen Erdbeeren, den Puderzucker und den Zitronensaft zu einer glatten Masse pürieren.

                    - In einer kleinen Schüssel das Gelatinepulver gleichmäßig über das kalte Wasser streuen und für etwa 5 Minuten quellen lassen. Erhitze die Mischung sanft, bis sich die Gelatine vollständig aufgelöst hat, ohne sie zum Kochen zu bringen.

                      - In einer übrigen Schüssel die Schlagsahne schlagen, bis sich weiche Spitzen bilden. Dann den Vanilleextrakt hinzufügen und weiter schlagen, bis steife Spitzen entstehen.

                        - Die Erdbeermischung vorsichtig unter die Schlagsahne heben. Schließlich die aufgelöste Gelatine dazugeben und vorsichtig unter die Mousse heben, bis alles gut vermischt ist.

                          Kuchen zusammenstellen:

                            - Sobald die Schokoladenkuchen vollständig abgekühlt sind, lege eine Schicht auf eine Servierplatte. Verteile die Hälfte der Erdbeermousse gleichmäßig darauf.

                              - Setze die zweite Schicht des Schokoladenkuchens obenauf und füge die restliche Erdbeermousse entweder darauf oder rundherum nach Belieben hinzu.

                                Kühlen und Servieren:

                                  - Den zusammengebauten Kuchen mindestens 1-2 Stunden in den Kühlschrank stellen, damit die Mousse fest wird.

                                    - Optional mit frischen Erdbeerscheiben oder Schokoladenraspeln dekorieren, bevor du ihn servierst.

                                      Vorbereitungszeit: 25 Minuten | Gesamtzeit: 2 Stunden (einschließlich Kühlzeit) | Portionen: 12