3-TIERED CHOCOLATE STRAWBERRY CAKE WITH MOCHA MOUSSE, KITKAT BARS, & HONEY MASCARPONE CREAM FILLING
Award-winning recipes
3-TIERED CHOCOLATE STRAWBERRY CAKE WITH MOCHA MOUSSE, KITKAT BARS, & HONEY MASCARPONE CREAM FILLING
Second Runner Up Championship Finale
Netflix Challenge: Create a three-tiered cake that represents the baker I want to be in the future.
My Inspiration: I’ve been baking since I was 8 years old, and while I’m comfortable making the favorite recipes of my childhood, I love the challenge of a complex new recipe that broadens my skill set. For my final recipe, I wanted to experiment with a combination of complicated recipes and techniques that track my development as a baker. I started with my favorite dark chocolate cake and created three different fillings and a chocolate ganache. The show experience introduced me to a group of diverse and talented bakers who motivated me to continue to learn and grow by undertaking difficult desserts like this three-tiered masterpiece.
NOTE: This recipe is for a single, 8” cake. If you want to create three tiers, then triple all components of the recipe and bake it into 6”, 8” and 10” cakes.
Category
Netflix Blue Ribbon
Author:
Eileen Gannon
Ingredients
1 1/2 (188g) cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups (300g) sugar
¾ teaspoon salt
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
2 large eggs, lightly beaten
⅓ cup vegetable oil
3/4 cup buttermilk
1 teaspoons vanilla extract
1 teaspoon instant coffee
¾ cup hot water
1/4 cup (60ml) hot espresso or strong coffee
1/8 cup (11g) unsweetened cocoa powder
4 oz. (113 g) semi-sweet chocolate, finely chopped
1 cup (240ml) heavy whipping cream
1 Tablespoons (8g) powdered sugar
1/2 teaspoon pure vanilla extract
3 Kit Kat candy bars
1/2 cup (4 oz) mascarpone cheese, softened
3 tablespoons honey
2 tablespoons powdered sugar (more to taste)
1 cup (8 oz) heavy whipping cream
10 ounces fresh strawberries, chopped fine in food processor
1/4 cup (29 g) powdered sugar, to taste
2 tablespoons strawberry juice (reserved from strawberries)
2 tablespoons cornstarch
Juice of 1 lemon
2 teaspoons freeze-dried strawberries, pushed through a fine sieve to make a powder
1/2 cup cold coffee
2 tablespoons Kahlua (coffee liqueur)
10 ounces semi-sweet couverture chocolate, chopped
2/3 cup (77 g) sifted powdered sugar
¾ cup heavy whipping cream
2 large egg yolks, room temperature
3 Tbsp. unsalted butter, room temperature
Dark Chocolate Cake
Mocha Mousse
Honey Mascarpone Cream Filling
Strawberry Filling
Coffee Soaking Liquid
Chocolate Ganache
Directions
Dark Chocolate Cake
Preheat the oven to 350 F.
Spray three, 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment paper.
Dust the pans with cocoa; tap out extra.
Sift cocoa, flour, baking soda, baking powder, salt, sugar and instant espresso into mixing bowl.
Beat in oil, buttermilk, vanilla, eggs until combined.
Add hot water slowly, using a mixer set at low. Beat on low until smooth, about 2 minutes.
Whisk the hot coffee and cocoa powder together. Set aside.
Melt the chopped chocolate in 30 second bursts in the microwave.
Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.
Whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse.
Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days.
Makes about 2 cups chocolate mousse.
In a small bowl, whisk together the mascarpone with the honey and powdered sugar.
In a separate bowl, whip the heavy cream until stiff peaks form and fold into the mascarpone mixture. Set aside.
Chop strawberries with sugar and put in a strainer. Collect the juice in a large bowl.
In a small bowl, combine 2 tablespoons strawberry juice with the cornstarch, stirring to dissolve and make a slurry.
Add the chopped strawberries to a medium saucepan.
Stir together and cook over medium heat until the jam thickens.
Add strawberry powder and adjust with more sugar or lemon juice, depending upon how sweet the strawberries were.
Spoon into a bowl, cover and place in the refrigerator to cool.
Stir together in a small bowl and set aside.
Combine the chocolate and powdered sugar in a heatproof bowl.
In a saucepan over medium heat, bring the cream to a gentle simmer.
Pour the hot cream over the chocolate and stir until the sugar is dissolved.
Nest the bowl over a pan of simmering water to make a <i>bain marie</i>.
Heat, stirring, until all of the chocolate is melted and the mixture is smooth.
Remove the bowl from the heat.
Whisk the egg yolks in a small, heatproof bowl.
Pour about 1 cup of the melted chocolate mixture into the yolks while whisking, to temper them.
Scrape the tempered mixture back into the bowl of chocolate and whisk to combine.
Add the butter and stir until smooth.
Let the ganache come to room temperature and use to frost the cake. It will thicken as it cools.
Ganache can be stored in an airtight container and refrigerated for up to 2 weeks. If you want to use it later, rewarm it in the microwave for 10 seconds.
Fresh raspberries, blueberries and strawberries for decorating
Other small dark red, blue and black fruit if available
Mint leaves
Several small dark green leaves in a few different shapes
Fresh edible flowers for decorating
Place the first cake layer on a large platter. Brush with coffee soaking liquid. Spread with 1 cup of the mocha mousse. Break Kit Kat bars into small pieces and sprinkle over the mousse. Top with the second cake layer and brush with coffee soaking liquid. Spread with the strawberry jam and pipe the honey mascarpone cream over the top. Place the third cake layer on top. Brush with coffee soaking liquid. Spread the top and sides with chocolate ganache. Decorate with assorted berries, flowers, and chocolate decorations.
Mocha Mousse
Honey Mascarpone Cream Filling
Strawberry Filling
Coffee Soaking Liquid
Chocolate Ganache
Assembly
Tips From Eileen
Note: You may have extra mousse, jam and mascarpone filling left over if you’re only making one 8” cake. The fillings can be frozen separately, seated in freezer-safe containers, and thawed for use in future cakes and desserts.
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