This was OUT OF CONTROL. I most definitely could have eaten the entire cake myself, and may or may not have had it for breakfast the next morning. So chocolate-y, so creamy, so dense….
Make one batch of Chocolate Cupcakes, bake for 30 mins in two 9″ springform pans. Let cool completely.
A generous layer of Chocolate Ganache on each layer and place in fridge to harden
A batch of paleo chocolate mousse:
1 can of chilled full-fat coconut milk
4 oz paleo dark chocolate
1/2 tsp Great Lakes Gelatin
Melt chocolate on low heat
Open coconut milk upside down and pour out coconut water into a small saucepan and stir in gelatin. Heat on low while whisking, until gelatin is dissolved. Stir in melted chocolate and let cool.
Beat coconut cream in a bowl until whipped-cream-like and stir in chocolate mixture.
Mousse, then sliced strawberries and Whipped Coconut Cream
On the top I put an extra amount of sliced strawberries and piped with Chocolate Ganache