KISS Cake with Strawberry Mousse - Recipe No. 200
The KISS Cake with Strawberry Mousse starts with the chocolate of the same name, filled with strawberries, which I found in a store after many years. Since my craving didn’t stop at the two chocolates I bought, I prepared a cake with cocoa sponge layers, airy strawberry cream, and milk chocolate glaze. It is assembled in a loaf pan and needs at least an hour in the fridge before being turned out and decorated. Quick Info Total Time: not specified exactly; includes baking time, cooling the layers, and a minimum of 1 hour in the fridge Preparation Time: not specified in the original recipe Baking Time: not specified Servings: the number depends on the thickness of the slices Difficulty: medium Recipe Type: strawberry cake with chocolate and cocoa sponge Ingredients For the sponge 3 egg whites 1 pinch of salt 7 tablespoons of sugar 6 tablespoons of flour 1 heaping teaspoon of cocoa powder 4 tablespoons of oil 4 tablespoons of sparkling water or milk 1/2 packet of baking powder 1 vial of rum essence For the syrup Water Sugar Rum essence The quantities for the syrup are not mentioned in the original recipe. It is prepared from these ingredients, according to taste. For the strawberry mousse 400 ml of liquid cream 1 packet of cream stabilizer Approximately 350 g of strawberries Powdered sugar, to taste For the chocolate glaze 1 milk chocolate bar 3-4 tablespoons of liquid cream For decoration Strawberries Preparation Method 1. Prepare the sponge batter Place the egg whites in a bowl and beat them with the pinch of salt until they form a foam. Gradually add the sugar, then the oil and sparkling water or milk. Continue beating until the ingredients are well combined. In a separate bowl, mix the flour with the baking powder and cocoa powder. Gradually fold this mixture into the batter using a spatula, with gentle movements. Finally, add the rum essence. 2. Bake the sponge layers Divide the batter into three equal parts. Bake each part in a loaf pan to obtain three layers. The temperature and baking time are not specified in the original recipe, so these should be adjusted according to the oven and the pan used. Allow the layers to cool afterwards. 3. Prepare the strawberry mousse Remove the stems from the strawberries and wash them well. Place them in a food processor with the powdered sugar and blend until you get a puree. Separately, whip the liquid cream with the cream stabilizer. Fold the whipped cream into the strawberry puree, then refrigerate the mixture until you assemble the cake. The amount of powdered sugar is up to your preference, depending on how sweet the strawberries are and your desired taste. 4. Prepare the syrup Mix the water with the sugar and rum essence until you obtain the syrup for soaking the layers. The recipe does not specify exact quantities, so it is important not to soak the layers too much. The syrup should be used gradually on each layer. 5. Assemble the cake Line the loaf pan with plastic wrap, leaving enough overhang on the edges to easily cover and remove the cake. Place the first sponge layer in the pan and soak it. Spread half of the strawberry mousse evenly. Add the second layer, soak it, and spread the remaining strawberry mousse. Finish with the third layer and soak it. Cover the cake with plastic wrap and refrigerate for at least one hour. 6. Unmold and glaze After the cake has chilled, turn it out onto a serving platter and remove the plastic wrap. Melt the milk chocolate in a double boiler. Gradually add the 3-4 tablespoons of liquid cream until you reach the desired consistency for the glaze. Allow the glaze to cool slightly, then coat the cake with it. Decorate with strawberries and keep the cake in the fridge until serving. Why I make this recipe often It’s a perfect cake when I have fresh strawberries and want a light dessert, not too heavy. The cocoa sponge layers are made with few ingredients, and the strawberry mousse comes together quickly. Additionally, the cake can be prepared in advance and is easier to slice after being in the fridge. The taste reminds me of the KISS chocolate with strawberry mousse but in a more substantial form, with sponge and chocolate glaze. Tips Let the layers cool before assembling. If they are still warm, the strawberry mousse may lose its texture. Incorporate the flour, cocoa, and baking powder with a spatula, not by prolonged mixing. This way, the batter remains airy. Keep the strawberry mousse in the fridge until assembly. It is easier to spread when cold. Soak the layers gradually. The amount of syrup is not specified in the recipe, and too much liquid can make the cake difficult to turn out. Pour the liquid cream into the melted chocolate gradually. This way, the glaze’s consistency can be adjusted without becoming too runny. Substitutions The sparkling water in the sponge can be replaced with milk, as mentioned in the original recipe. Fresh strawberries are used for both the mousse and decoration. For this recipe, an exact fruit substitute is not recommended, as the specific strawberry flavor is what evokes the KISS chocolate. Rum essence is used in both the sponge and syrup. If you prefer not to use it, you can omit it, but it is part of the original recipe's flavor. Variations You can adjust the amount of powdered sugar in the strawberry mousse based on the sweetness of the fruit. Less ripe strawberries may need a bit more sugar. For a more intense cocoa flavor, keep the indicated amount, which is a heaping teaspoon. There’s no need to modify the other sponge ingredients. The glaze can be left thinner or thicker, depending on the amount of liquid cream added. The recipe recommends 3-4 tablespoons. Serving Ideas Slice the cake after the glaze has cooled and set. Serve each slice cold, plain, or decorated with a few pieces of fresh strawberries. If preparing for guests, you can decorate just before serving, so the fruit stays fresh and the presentation looks neater. Frequently Asked Questions How long should the cake stay in the fridge? The recipe indicates a minimum of one hour. This time is necessary for the strawberry mousse to chill and for the cake to be turned out of the pan without falling apart. Can I use milk instead of sparkling water? Yes. Either sparkling water or milk can be used in the sponge according to the original recipe's ingredients. How much syrup should I use? The exact amount is not specified. The layers are soaked one at a time, but it is recommended to add the syrup gradually without saturating them. Why is cream stabilizer used? The stabilizer helps the whipped cream maintain its shape after being mixed with the strawberry puree. The original recipe calls for one packet for the 400 ml of liquid cream. Can I prepare the cake a day in advance? Yes, the cake can be prepared ahead of time and stored in the fridge. It is important to cover it so that the sponge and cream do not absorb odors from the fridge. Nutritional Values The values below are estimates. It cannot be calculated precisely since the quantities for the syrup, powdered sugar, and number of slices are not specified, and the size of the chocolate bar is not mentioned. For one slice, if the cake is divided into approximately 10-12 servings, the estimate is: Calories: approximately 280-360 kcal Protein: approximately 4-6 g Carbohydrates: approximately 30-40 g Fats: approximately 15-22 g The majority of the calories come from the liquid cream, milk chocolate, sugar, and oil. Values may vary depending on the type of cream, the amount of glaze used, and how much sugar is added to the strawberry mousse and syrup. Storage and Reheating Keep the cake in the fridge, covered, as it contains cream and fresh strawberries. It is best enjoyed cold. The cake should not be reheated. Let it sit for a few minutes at room temperature before serving if you prefer the sponge and glaze to be a bit softer. The strawberries used for decoration may soften over time, so for the freshest appearance, it’s better to add them close to serving time.
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