Favorite Moist Chocolate Cake

Ingredients:

• 3/4 cup baking cocoa
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 9 ounces bittersweet chocolate, chopped
• 1 cup brewed coffee
• 1/2 package (4oz) cream cheese
• 2 eggs
• 2 cups flour
• 1 cup heavy cream
• 1 cup milk
• 1 cup oil
• 1 teaspoon salt
• 1/2 cup pureed strawberries
• 1/2 cup sugar
• 1 teaspoon vanilla

Instructions:

1. Sift together dry ingredients. Add oil, coffee and milk. Whisk until combined. Add eggs and vanilla. Whisk until well incorperated (about 2 min.). It will be quite runny.
2. Grease and flour 2- 9 inch round pans. Pour the batter into the pans and bake at 325ºF for 25-30 min until a toothpick inserted into the centre comes out clean.
3. Let the cakes cool in the pans for 10 min. before removing to cool completely.

Instructions:

1. Mix together the cream cheese and sugar until completely smooth. Mix in the pureed strawberries.
2. Whip the cream to stiff peaks and fold into the strawberry cream cheese mixture.
3. Line a 9 inch round pan (the same size you used for the cakes) with plastic wrap and pour the mousse inside. Freeze until solid.

Instructions:

1. Bring cream to a boil over medium heat.
2. Poor over chocolate. Let sit for a moment then stir until smooth.
3. Let cool to room temp.

Instructions:

1. Remove mousse from freezer and unwrap.
2. Place one cake layer on serving platter. Position frozen mousse in the centre and top with remaining cake layer.
3. Allow to thaw for 30 min, or so.
4. Meanwhile drizzle with ganache and garnish with fresh strawberries.

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