Chocolate Strawberry Shortcake by Chef Aileen Asilom

Ingredients for the Cake:

• ½ cup butter
• 1 ½ cup  white sugar
• 2 pcs eggs
• 1 tsp vanilla extract
• 1 ½ cup URC Daisy Cake Flour
• ¼ tsp baking soda
• 1 tsp baking powder
• 1/8 tsp salt
• 1 cup milk
• fresh strawberries

Optional:

• 1 tsp Coffee Powder
• 1 tbsp Dark Cocoa Powder

Ingredients for the Chocolate Mousse Frosting:

• 150g Chocolate
• 2 cups Whipping Cream

Procedure for Strawberry Cake Baking:

1. Preheat the oven to 180C. Beat the butter, sugar and add the eggs (creaming method) then mix  until it becomes light and fluffy. 
2. In a separate bowl combine URC Daisy Cake flour, baking soda, baking powder, cocoa powder and salt; then add to the mixture alternate with milk and vanilla. Mix until it becomes light and creamy. 
3. Divide the mixture into 2 jelly roll pan. Bake for 18-20 minutes until risen and firm to touch.

Procedure for Chocolate Mousse Frosting:

1. Chop the chocolate and place it in a bowl; melt over a slowly simmering bain-marie until the temperature reaches approximately 45C on a cooking thermometer. 
2. Beat the cream until firm peaks cling to the whisk. Whisking quickly, add about 1/3 of the whipped cream to the hot chocolate. Pour the mixture over the remaining cream and fold in gently with the whisk or a spatula to evenly blend the ingredients.
3. Cut the cake into 2 round shapes then place on the bottom of the pan and arrange the strawberries tightly on the side of the pan. Pour the chocolate mousse until half of the strawberries.  Add more strawberry in the middle until you reach almost full of the baking pan and cover it with the cut round cake. Chill it before taking it out from the pan. Pipe the whipped cream using a plain tip on top of the cake.