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Strawberry Chocolate Mirror Cake By Home Cooking Adventure

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Strawberry Chocolate Mirror Cake

Created by Home Cooking Adventure

in the Traditional Round Master

Ingredients

Strawberry Jelly

300g fresh or frozen strawberries, cut into quarters

2 tbsp sugar

1/2 tbsp gelatin powder

2 tbsp cold water

Chocolate Cake

3/4 cup flour

1/4 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup sugar

1 tsp vanilla extract

3 tbsp oil

100ml buttermilk

100ml boiling water

White Chocolate Mousse

230g white chocolate, cut into small pieces

2/3 cup whipping cream

1 2/3 cup whipping cream, chilled

2 tsp gelatin powder

3 tbsp cold water

Chocolate Mirror Glaze

100g sweetened condensed milk

175g semisweet chocolate, cut into small pieces

3/4 cup sugar

100ml water

1 tbsp gelatin powder

1/4 cup cold water

3 tbsp unsweetened cocoa powder

Method: Using Delicake Master

Prepare the strawberry jelly.

In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.

Place the strawberries in a small saucepan with sugar and place over medium-low heat. Bring to a simmer, cook for 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds.

Dissolve gelatin over very low heat and mix with the strawberry puree.

Line a 8 inch (20 cm) round pan with plastic wrap.

Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour.

Prepare the chocolate cake. 

Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan.

In a large bowl whisk together flour, cocoa powder, baking soda and salt.

In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Add flour mixture until well combined. Pour in hot water and mix to combine (the batter will have a runny consistency).

Pour the batter into the prepared pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely.

Prepare the white chocolate mousse.

In a heat proof bowl add the white chocolate and 2/3 cup whipping cream. Place the bowl over a saucepan with simmering water, on a low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

Whip the remaining 1 2/3 cup cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

Assemble the cake.

Assemble base and sleeve of your Traditional Round Master.

Place the chocolate cake in the Master. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle, on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly.

Cover and place in the freezer overnight.

Prepare chocolate mirror glaze.

In a small bowl place the gelatin and 1/4 cup cold water and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside.

Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.

Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.

Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the sleeve and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.

Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Do not replace the sleeve and refrigerate for several hours to defrost the cake and set the glaze.

Before serving decorate the cake with fresh strawberries and white chocolate curls if desired.

To keep your creation fresh, re-assemble by replacing the sleeve and lid and pop it in the fridge.

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Salmon & Potato Delight in the Versatile Rectangle Master

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Salmon & Potato Delight

in the Versatile Rectangle Master

Our Delicake Masters can be used for more than just dessert! Check out this delicious, healthy creation we whipped up in the Versatile Rectangle Master. A perfect light meal for entertaining or a full meal for a smaller gathering. It’s great served cold, straight from the fridge on a warm day.

The Versatile Rectangle Master comfortably serves 8-12 people. This recipe is best consumed immediately. But you can keep your creation fresh by replacing the lid and storing in the fridge.

Ingredients

8 white potatoes

1 red chilli (finely chopped)

400g smoked salmon

½ cup mayonnaise

½ cup cream Fraiche or sour cream

½ cup coriander or parsley (or a mixture of both)

½ cup finely chopped fresh chives  

Salt and Pepper

Olive oil

1 lemon

25g caviar

Method: Using Delicake Master

First, peel and cut potato, then steam or boil until they are fully cooked. Drizzle olive oil, salt as soon as you drain water and mash.

For the dressing, combine cream fraiche (or sour cream), mayonnaise, pepper and lemon in a bowl.

Roughly chop coriander/parsley and chives. Leave a few long chives aside to decorate.  

Assemble your Delicake Master

Prepare your first layer of the mashed potato. Then sprinkle a second layer of herbs. Spread a layer of dressing. Lastly, layer salmon (folded) in four lines by three rows. Top with chives & caviar.  

Pop your creation into the fridge until you’re ready to serve.

Remove sleeve upwards to cut and serve from the base. Drizzle with dressing to suit taste.

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Passionfruit Cheesecake

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Passionfruit Cheesecake

in the Traditional Round Master

The Traditional Round Master can comfortably serve 8-10 people. Our Passionfruit Cheesecake can be easily prepared in 10 minutes for a sweet treat. A refereshing, summer inspired dessert that everyone will love.

Ingredients

250g Butternut Snap Cookies/Biscuit

75g butter to combine

250g cream cheese

½ cup caster sugar

600ml thickened cream

340ml Passionfruit pulp in syrup

200g condensed milk

1 tbs gelatine

¼ cup water—for gelatine

Method: Using Delicake Master

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate until you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, caster sugar & mix well. Add 300ml thickened cream and combine.

Strain passionfruit pulp and add to mixture (leave some aside for decorating).

Sprinkle gelatine over hot water and mix. Wait for mix to cool, do not allow mix to set. Combine with cream cheese mixture and mix well.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Blend 300ml cream with condensed milk and pour over cheese mixture 2 hours before serving.

Just before serving, remove the lid, add remaining passionfruit pulp then remove the sleeve.

Keep your no bake creation fresh by replacing the sleeve and lid and store in the fridge.

Chefs Note: spray inside the sleeve with oil before adding mixture over biscuit base. This prevents sticking and allows the sleeve to be removed smoothly and easily. 

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Coconut Slice

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Coconut Slice

Ingredients

2 cups sifted icing sugar

¼ teaspoon cream of tartar

½ teaspoon vanilla essence

2 cups shredded coconut

2 cups desiccated coconut

1 395g condensed milk

Red food colouring- a few drops

Easter eggs to decorate

 

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Sift the icing sugar in a large bowl, add cream of tartar, vanilla essence, coconut, condensed milk and mix well. Using your hands is best.

Half the ingredients and put a few drops of red food colour in one half and mix well.

Put the vanilla half in Delicake mould and press down.

Put the other half on top.

Chef note: use wet hand to help press down the ingredients.

Decorate with chocolate Easter eggs .

Put cake ware lid on and refrigerate.

Once set, remove sleeve upwards from the base. Cut & serve.

You can re-assemble sleeve and lid to store in the fridge.

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Rocky Road

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Rocky Road

 

600-gram milk chocolate

200-butter

300 –gram mini marsh mellow

375-grams peanuts

1-teaspoon vanilla essence

Chocolate Easter eggs to decorate

Chefs Not: you can use 200g of biscuit instead of nuts.

 

Method: Using Delicake cake ware

Assemble Delicake base & sleeve.

Break Chocolate into small pieces in a large saucepan. Add butter

Melt chocolate & butter in a saucepan over a low heat and whisk often till melted.  Allow to cool.

Pour vanilla essence to melted chocolate mixture

Once cool, add marsh mellow, peanuts and mix well Spread over base firmly, decorate with Easter eggs.

Put Delicake lid on and refrigerate till set.

Remove lid & sleeve from the base, cut & serve

You can re-assemble sleeve and lid to store in the fridge.

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Chocolate Cherry & Candy Cheesecake

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Chocolate Cherry & Candy Cheesecake

Ingredients

250- Biscuit

75g butter to combine

250-cream cheese

½ cup caster sugar

600ml thicken cream

200g dark or milk chocolate

1 punnet cherries

1 Tablespoon gelatine

¼ cup water—for gelatine.

Handful candy sticks

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter, Mix well.

Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes

Chocolate mixture

In a saucepan add 300g cream & chocolate, stirring till melted. Allow to cool.

Cream cheese mixture:

Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 300g cream and mix for a further minute.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.

Combine chocolate mixture and cheesecake mixture together.

Chefs Note: Just before pouring in mixture, spray inside the sleeve with oil.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid; decorate with cherries then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

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Mango Cheesecake

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Mango Cheesecake

Ingredients

250- Butternut Biscuit

75g butter to combine

250-cream cheese

½ cup caster sugar

300ml thicken cream

3 mango- cut in cubes

1 cup finely chopped nuts.

1 Tablespoon Gelatine.

¼ cup water—for gelatine.

 

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, caster sugar & mix well. Add thickened cream and combine.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture. Add the cubed mangos and combine

Chefs Note: before pouring in mixture, spray inside the sleeve with oil.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, add the nuts then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

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Orange Chocolate Tart (Adults Only)

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Orange Chocolate Tart

in the Traditional Round Master

Got a craving for a sweet, naughty treat? Pull out your Traditional Round Master and whip up this adults only Orange Chocolate Tart. It’s rich and decadent and can be enjoyed after a delicious meal or on its own.

Desserts in the Traditional Round Master can comfortably serve 4-8 people.

Ingredients

250g Nice biscuits

105g butter

400g dark chocolate

300ml cream

3 oranges

50g Macadamia nuts

2tbsp Cointreau (orange liqueur)

50g chopped milk chocolate (to decorate)

Method: Using Delicake Master

Assemble base and sleeve of your Traditional Round Master.

Crush biscuits and combine 75g melted butter in the Master. Mix well.

Spread over base and pack firmly. Place Delicake lid on and refrigerate until you prepare the chocolate mixture.

Peel and segment 2 oranges in a bowl, add Cointreau and leave aside.

Melt dark chocolate with 30g butter and cream in a saucepan over a low heat, whisk often until well combined. Turn off heat and add 50g macadamia nuts and 1 tbsp Cointreau. Allow to cool.

Place segmented oranges and liquid on the biscuit base.

Pour in chocolate mixture, put lid on and refrigerate until set.

Remove the lid and decorate with fresh sliced oranges and chopped milk chocolate.

Remove sleeve from the base, cut and serve.

Replace sleeve and lid to store in the fridge.

Can’t get enough of our Adults Only recipes? Check out our Hazelnut Meringue Delight here.

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Turtle Cheesecake

Turtle Cheesecake

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Turtle Cheesecake

 

Ingredients

250- Chocolate ripple biscuit

75g butter to combine

2-250-cream cheese

½ cup brown sugar

300ml thicken cream

50g chocolate to decorate

1Tbls vanilla extract

100g walnuts

150g caramel filling

 

Method: Using Delicake Master

Assemble   Master base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter, Mix well.

Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes

Cream cheese mixture:

Combine cream cheese, sugar in a bowl till combined then add vanilla using an electric mixer. Add whipped cream and combine. Add grated chocolate in the mix.

Chef’s note: spay inside the sleeve for flawless results.

Set in the fridge for 6 hours or overnight.

Just before serving, remove the lid; decorate with walnuts, chocolate & drizzle caramel then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

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Strawberry Cheesecake in VRM

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Strawberry Cheesecake in VRM

Ingredients

375g Biscuit

105g Butter

500g Cream cheese

1 cup Caster sugar

600ml Thickened cream

3 punnets strawberry

1 cup finely chopped pecan

2 Tbls Gelatine

½ cup Water (for gelatine)

 

Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits & nuts in a processor & combine with melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for 30 minutes

 

Cream cheese filling:

Combine cream cheese, caster sugar & half the strawberries in a bowl using an electric mixer. Add cream and mix for a further minute.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.

Chefs note: just before pouring in the mixture, spay inside the sleeve with oil.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid; add the rest of the strawberries, then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.