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Preheat oven to 350°F (175°C). Grease and line an 8×8 inch square pan.
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk sugar, oil, buttermilk, vanilla, and egg.
Combine wet and dry ingredients until smooth.
Pour batter into the pan and bake for 20–25 minutes. Cool completely and level the top if domed.
2. Prepare the White Chocolate Mousse:
(Optional) Sprinkle gelatin over cold water and let bloom for 5 minutes.
Melt white chocolate with ½ cup of the cream over a double boiler or in short microwave bursts. Stir until smooth.
If using gelatin, add it to the warm chocolate mixture and stir until dissolved.
Let mixture cool to room temperature (not cold).
Whip the remaining 1 cup of cream to stiff peaks, then gently fold into the cooled white chocolate mixture.
Spread mousse over the cooled cake and chill for 2–3 hours, or until set.
3. Make the Chocolate Ganache:
Heat cream until just boiling. Pour over chopped chocolate.
Let sit for 1 minute, then stir until smooth and glossy.
Cool slightly, then pour over the set mousse layer. Smooth out.
Chill again until ganache is firm (about 1 hour).
4. Decorate:
Just before serving, top with halved strawberries and whole blueberries.
Serving and Storage Tips
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