3 chocolate sponge cake bases, cut into 15cm rounds
½ cup dark chocolate, melted
Fresh strawberries, for garnish
230g Clover Bliss double cream, strawberries and cream flavour
3 sheets gelatin
300ml Clover fresh cream
5 – 6 strawberries, diced up finely
Whip the cream to soft peaks and place into the refrigerator to chill.
Bloom the gelatin in some ice water for 3 – 4 minutes, then remove them from the water, squeezing out any excess water.
Place the gelatin into a small bowl and microwave for 7 – 10 seconds until melted. Set aside to cool slightly.
Pour the gelatin into the Clover Bliss, then fold the yoghurt and strawberries into the cream until well combined.
Line the inside of a 15cm cake spring tin with some baking paper, to prevent your cake from sticking to the sides of the tin and make it easier to remove.
Place one chocolate sponge cake round at the base of the tin, then pour half of the mousse mixture in and place
another sponge cake round in the tin.
Pour the remaining mousse into the tin and top with the final sponge cake round.
Place the cake into the fridge to set for 1 – 2 hours.
Once the mousse has set, carefully remove the cake from the tin and pour the melted dark chocolate on the top of the cake and allow the chocolate to drip off the sides.
Finally top the cake with some fresh strawberries before serving.