Cocoa butter—great thought, Hector!
May I ask—re the chocolate covered strawberry cake—do you mean the White Velvet Cake with Strawberry Mousseline and Sticky Chocolate ganache/frosting? If so, please tell me what you think of the cake. I’m very curious about this cake. Many people seem to find that the strawberry mousseline is so wonderful that it’s the high point of the cake, so I was thinking of simply using that to frost a cake in it’s entirety (though I might go with the Golden Lux Butter cake, as I love yolks) and forgo the chocolate.
Do you think it all comes together as a whole, or is the strawberry so delicious, and maybe unusual, that, since it’s going to showcase itself, anyway, it might as well be used alone?
Thanks so much!
Obviously, I’d be interested in the thoughts of anyone who has made this cake.