✨This is my recipe for a rich GF chocolate layer cake filled with silky vanilla bean mousse and a bright slightly tart strawberry compote. Every bite is the perfect balance of deep chocolate creamy white chocolate mousse and fresh strawberries. Finished with a smooth chocolate ganache for that glossy bakery style touch.✨ Ingredients GF Chocolate Cake * 150 g GF flour * 100 g almond flour * 75 g cocoa powder * 3/4 tbsp baking powder * 1/2 tsp baking soda * 1/2 tsp salt * 270 g sugar * 2 eggs * 1/2 cup oil * 1/2 cup yogurt * 1/2 cup milk or cream * 1 tsp vanilla * 1 cup hot coffee or hot water Instructions 1. Preheat oven to 175°C / 350°F. 2. Mix dry ingredients (flours, cocoa, leaveners, salt, and sugar). 3. Add eggs, oil, yogurt, milk, and vanilla. 4. Mix until combined. 5. Add the hot coffee or hot water at the end (the batter will be thin). 6. Bake in a 9” pan for 25–30 minutes. 7. Let cool completely. 8. Divide the cake into 2 even layers. 🍓 Strawberry Compote Ingredients * 300 g strawberries * 75 g sugar * 1½ tsp cornstarch * 1/2 tbsp lemon juice * 1–2 tbsp cold water Instructions 1. Cut the strawberries into small cubes. 2. Place them in a saucepan with sugar and lemon juice. 3. Cook over medium heat for 5–7 minutes until the strawberries release their juices. 4. Dissolve the cornstarch in cold water. 5. Add it to the strawberries and cook for 1–2 more minutes until thickened. 6. The compote should be glossy and thick, like a soft jam. 7. Let cool completely before using. Vanilla Bean White Chocolate Mousse Ingredients * 180 g white chocolate * 270 g heavy cream (divided) * 135 g hot cream * 135 g cold cream for whipping * 2 g powdered gelatin * 12 ml cold water * 1 tsp vanilla bean paste * pinch of salt Instructions 1. Bloom the gelatin with cold water for 5 minutes and gently melt it. 2. Finely chop the chocolate and place it in a bowl. Add vanilla bean paste and salt. 3. Heat 135 g of cream until steaming and pour over the chocolate. 4. Mix until smooth and emulsified. 5. Add the melted gelatin. 6. Whip the remaining 135 g cold cream to soft peaks. 7. Fold 1/3 of the whipped cream into the chocolate mixture. 8. Add the remaining whipped cream in 2 additions using gentle folding motions. Assembly 1. Place the first cake layer into a cake ring or pan lined with acetate. 2. Add a thin layer of cold strawberry compote. 3. Leave a small border around the edges without compote. 4. Pour the mousse on top and spread evenly. 5. Smooth with an offset spatula. 6. Refrigerate for 45 minutes to 1 hour until the mousse is slightly set. 7. Place the second cake layer on top. 8. Press gently to settle. Chill Time * Refrigerate for at least 6 hours. * Ideally overnight for the best texture and clean slices. #chocolatecake #chocolatemousse #EasyRecipe #cakedecorating #CapCut - @sweetconfection