Chocolate Cake with Strawberry Mousse Frosting

Instructions

For the Chocolate Cake:

1. Line two 7-inch (18cm) round cake pans with parchment paper. Preheat the oven to 350°F (180°C).
2. Combine the milk and oil in a large bowl. Microwave for 40-60 seconds until warm.
3. Add the cocoa powder to the warm milk and oil mixture. Whisk until fully dissolved.
4. Add the yogurt, sugar, vanilla, and eggs to the cocoa mixture. Whisk until smooth and well combined.
5. Sift the flour, baking powder, baking soda, and salt over the wet mixture. Gently whisk until just combined, being careful not to overmix.
6. Divide the batter evenly between the prepared pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
7. Run a spatula around the edges of the cakes, turn them onto a cooling rack, remove the parchment paper, and let them cool completely at room temperature.

For the Strawberry Mousse Frosting:

1. If using frozen strawberries, let them thaw at room temperature or microwave them, stirring every 30 seconds to speed up the process. Blend the strawberries into a liquid using an immersion blender, a food processor, or a regular blender.
2. Combine the water and cornstarch in a small bowl. Stir until the cornstarch is fully dissolved. Set aside. 
3. Pour the strawberry puree into a saucepan, passing through a sieve and scraping with a spatula to remove excess seeds (optional). 
4. Stir constantly over medium heat until it starts to boil. Then, keep stirring for about two minutes. 
5. Lower the heat, add the cornstarch mixture (mix before using as the cornstarch can settle at the bottom), and stir quickly until the mixture thickens. Continue stirring for an additional minute to cook out the starch. 
6. Transfer to a bowl, cover with plastic wrap directly on the surface, and let it cool to room temperature. The strawberry puree will thicken as it cools. 
7. Place the white chocolate in a large bowl and microwave in 30-second intervals, stirring until smooth.
8. Add 1/2 cup of the cooled strawberry puree and the softened cream cheese to the melted white chocolate. Whisk until smooth and well combined. Let this mixture cool to room temperature or refrigerate for 15-20 minutes.
9. In a separate bowl, whip the heavy cream to firm peaks. Be careful not to overwhip.
10. Ensure the white chocolate, strawberry, and cream cheese mixture is at room temperature or slightly chilled. Fold the whipped cream in three additions, gently stirring with a whisk until it becomes a mousse. You can add pink or red food coloring gel to enhance the color. 
11. Refrigerate for 20-30 minutes or until it firms up enough to spread or pipe.

Assembling the Cake:

1. Trim the top of the cake to make it level and place it on a serving plate. Spread about 3/4 cup of the strawberry mousse evenly over the cake.
2. Spoon a few dollops of the reserved strawberry puree on top of the mousse and gently swirl it in. Reserve about two tablespoons of the strawberry puree for decoration.
3. Place the second cake layer on top. Spread a thin layer of mousse over the entire cake, smoothing the sides and top.
4. Use the remaining strawberry puree in a small piping bag to create swirls or designs on top.
5. Place the remaining strawberry mousse in a piping bag with a 1M tip. Pipe decorative swirls around the top edge of the cake. 
6. Sprinkle heart-shaped sprinkles over the cake for decoration (optional).