Definitely want to make this but want to have all the directions properly in place first. I will definitely make this again! Regarding the ganache, I would chill the frosted cake for 30mins or so before adding the ganache — I do that anyhow, it helps the ganache set. It’s not exactly mascarpone but it will do in a pinch! If I was making a sheet cake version of this (for ultimate ease) I would pile with whipped cream, drizzle ganache and top with tons of strawberries. I’m going to make it for my son’s 21st birthday. Please could you let me know what the cup is in grams so I can convert measurements accurately. Take it out a couple of hours before serving so it can come to room temperature , This post may contain affiliate links. Hi Adrie! I made it, turned out beautiful, I cooked mine in a springform pan, no leaks… tip if you have huge strawberries, cut them shorter or make more mousse. Wow, lady, you never fail to amaze me, your inner strength and perseverance is to be admired! The same question regarding the type of White Chocolate to use. I just made the frosting, which seems a little runny. If you are like me and not the greatest cake decorator although everyone knows how hard I try! Let me know how it goes! I’m so glad you liked it I love the addition of the fresh strawberries between the layers, I’ll have to try that next time! I don’t know if I will be able to get back to this page again, so if I could trouble you, could I ask that you please send your answer to my e-mail which is – [email protected]. Hi David, thanks for stopping by. BTW: I love your cakes! Batter will be very thin. After applying a thin layer of frosting to your cake, refrigerate the cake for at least 40 minutes. Hi Miranda! If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can try reducing the sugar to 1 cup, but that could affect the meringue. I’m just attempting to make this cake and as a beginner it’s not going too well. Moist chocolate cake topped with fresh strawberries, rich chocolate mousse, chocolate ganache and chocolate curls on top. Hi Riley! And while I understand this is a simple cake. Once you remove it from the oven, wait 10 minutes, flip cakes onto a cookie cooling rack and let cakes cool. I think that would work fine. I do a have a few suggestions though, so that others can learn from my mistakes: let the cake cool for 5 min and then flip out (it had already set as a dome at 10), use parchment to line the spring-form ring – it will add an extra half inch to help contain the ganache and make a much smoother edge than cutting with a knife; I had a lot of trouble with the gelatin – It ended up turning to marshmallows in the mix and I fished most of it out – it was fine without it; and lastly spread the chocolate for the curls on the wrong side/underside of the pan to make it easier for the spatula to get at the first edge, and not ruin your pan if it scratches.
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