Who dropped the BOMB??
That’s the big question!
I wouldn’t mind THIS bomb dropping into my mouth!
At first the dark chocolate outer shell will melt on your mouth, but watch out for the second bite of strawberry mousse.
This bomb cake will explode in your mouth with flavor!
Everyone loved this Chocolate Strawberry Bomb Cake!
I hope that it’s decadent enough for the Capitol!
This Friday (the 23ed) is the LAST day for the Hunger Games Giveaway! Go do it NOW!! (Thank you)
To make this Bomb Cake you will need:
3/4 cup flour
1/4 cup Dutch-process cocoa
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
3/4 cup sugar
1/2 teaspoon vanilla
Here’s what you do:
Preheat the oven to 350 degrees F and move the rack to the lower half of the oven.
Grease an 18×13 inch jelly roll pan. Grease the bottom, then add parchment paper, then grease the paper.
Combine flour, cocoa, baking powder and salt in a bowl.
In your electric mixer, beat the 5 eggs. Gradually add sugar. Whip until very thick and frothy. This may take up to 8 to 10 minutes. Then add in vanilla.
Sift the dry ingredients into the egg mixture. I used a little strainer as my sifter and it works out great. You basically don’t want lumps to form.
Then fold the egg and flour to combine. No stirring or mixing! Fold gently. You want to keep all that air in the mixture as possible.
Pour into prepared pan and bake for 15 minutes.
While it’s cooking, prepare parchment paper in the counter greased with some shortening.
When done, immediately flip over on to the parchment paper. (This was the most difficult task)
Let it cool for 15 minutes, then cut 18 1-inch wide strips in the cake. I used a pizza cutter.
Line a 1 1/2 quart bowl with plastic wrap leaving excess over the edges.
Line to bowl with the strips. Pack them tightly, no gaps.
Trim the edges as needed.
To make the Strawberry Filling, here’s what you need:
1 packet (2.5 teaspoons) unflavored gelatin
1/4 cup water
1 1/4 cup heavy cream (divided)
1/3 cup sugar
pinch of salt
10 – 12 strawberries
Here’s what you do:
Sprinkle the gelatin over the water in a small saucepan and let sit until softened; about 2 minutes.
Add 1/2 cup of the heavy cream, sugar, and salt and heat over low heat, stirring constantly until all is dissolved. Transfer to a medium bowl.
Clean and hull strawberries and place into food processor. Puree and then strain out 1 cup of strawberry pulp. I used the small metal strainer for this over a measuring cup.
Place the gelatin mixture bowl into an ice bath and add the strawberry puree. Stir until mixture is at room temperature; about 5 minutes.
Now, make some whipped cream. With the remaining 3/4 cup of cream, whisk in electric mixer until soft peaks form.
Fold whipped cream into strawberry gelatin until combined.
Add to the cake-lined bowl and cover with the remaining strips of cake. Wrap the bowl with plastic wrap and set in the fridge for 3 hours to firm up.
Here’s what you need for the Chocolate Glaze:
4 ounces bittersweet chocolate
1/3 cup heavy cream
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
To Make the Glaze:
Combine all ingredients in a microwave safe bowl and heat for 30 seconds at 70% power. Stir and continue heating until melted and smooth.
Get Bomb out of fridge and carefully flip over on to a wire rack with a cookie sheet underneath.
The plastic wrap did make it a bit hard to do, but it came out after a little working.
Pour the glaze over the cake and coat all sides.
I rocked the cake from side to side to ensure and even coating.
Place back in the fridge and allow for the chocolate shell to firm up.
Then, using two spatulas, carefully lift off the rack and place on a cake platter.
Slice and enjoy!
I found this recipe in the Cook’s County Chocolate Dessert Magazine.
I think the people in the Capitol would definitely approve! Don’t you?
I link up at these PARTIES!