Strawberries and chocolate mousse! In a cake! Oh my!
One of my favorite cakes comes from the Le Cordon Bleu website. I’m not sure how often they rotate their recipes so my advice is to print this one or save it as a PDF. Trust me – you’ll want to keep this.
The first time I made this cake it took me three hours. I used an all-purpose flour and it came out a bit flat. Not terribly flat, but not as fluffy as I’d like.
The second time I used Pillsbury Softasilk Cake flour. Much better!
I also took some tips from this video from RealBakingWithRose.
Here are a few in process shots from the second attempt:
The recipe doesn’t say anything about trimming the edges of the cake but I always do. I find that it makes fitting the first layer in the bottom of the pan with the strawberries easier. It also makes the whole cake a bit more luscious in the end.