Chocolate Strawberry Short Cake


Working Method

Cake Base
  • Mix all ingredients (except oil) at high speed for 1-2min.
  • Slowly add in butter and mix till homogeneous.
  • Baked at 180˚C about 15-20min.

Dark Chocolate Mousse
  • Soak the gelatin with water for 3min.
  • Semi whip the cream.
  • Warm the milk and put on Belcolade Noir Selection and cool down to around 30˚C.
  • Lastly incorporate the cream into mixture.
  • Then gently fold in the gelatine.

About this recipe

Complexity level:  

The forever classic pairing: Chocolate cake based with fresh strawberry.

Tegral Satin Moist Cake Chocolate, a compete cake mix with dark moist chocolate profile.

Belcolade Noir Selection, real Belgian Chocolate with contain 55% of cacao. Great taste and excellent performance.

Miroir Glassage Neutre, a convenient neutral glazing for decoration, to create incomparable mirror effect.


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