Chocolate Truffle Cake
This decadent chocolate cake sandwiches chocolate sponge between layers of chocolate mousse on top of a shortbread base. Top it with extra ganache and fresh strawberries.
Use a shortbread base to line the bottom of a cake tin. (A shortcut is using cookie crumb and melted butter pressed together.)
Cut pre-made chocolate sponge into two thin layers to sandwich between the chocolate mousse mixture.
Melt chocolate and cream together to form ganache. Fold through whipped cream.
Microwave gelatine and water together for 1 minute. Stir until granules disappear.
Cool to room temperature and mix through the mousse mixture.
On top of the shortbread, place a layer of mousse, a sponge layer, another layer of mousse, sponge and then mousse.
You can top your cake with extra ganache (chocolate and cream melted together), topped with piped cream, chocolate shards and strawberries. Enjoy!