2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely.
Shortcut Chocolate Mousse
You will need two batches of this mousse for the cake! One will be dark chocolate and one will be white chocolate; the recipe is the same, just change the type of chocolate chips from dark chocolate to white chocolate for the second batch.
Heat to scalding but not boiling:
1/2 cup whipping cream
In a small glass bowl, pour the hot cream over
8 ounces dark chocolate chips
Set aside for 5 minutes, then stir until smooth. Allow to cool to lukewarm if the mixture is very hot. You can reserve a little of this ganache to drrizzle over the cake at the end if you like. ( A few seconds in the microwave should melt it enough to drizzle if it solidifies.)
Whip to firm peaks
1 1/2 cups whipping cream
1 tsp vanilla extract
1/2 cup icing sugar (NOT regular granulated sugar)
Using a rubber spatula, gently fold the chocolate into the whipped cream. Chill for a couple of hours or until firm.
Vanilla Whipped Cream
3 cups whipping cream
4 tbsp sugar
2 tsp vanilla extract
Whip together to firm peaks.
To construct the cake:
Split the two cake layers into four. Spread half of the white chocolate mousse on the first layer, add the second layer and spread a thin layer of chocolate mouse before adding
1 pint whole washed strawberries
Cover the strawberries with the chocolate mousse and add the third layer of cake followed by the rest of the white chocolate mousse. Top with the final layer of cake and frost the entire outside with the vanilla whipped cream. Drizzle with chocolate ganache or decorate with chocolate curls and additional strawberries.