Ingredients:

  • 1 package (16 oz / 453g) Angel Food Cake, cubed
  • 1/2 cup (115g) Unsalted Butter, melted
  • 1/4 cup (25g) Cocoa Powder, unsweetened
  • 2 tbsp (30ml) Maple Syrup
  • 8 oz (225g) Cream Cheese, softened
  • 1 package (3.4 oz / 96g) Strawberry Gelatin Mix
  • 1 cup (240ml) Boiling Water
  • 1 container (8 oz / 225g) Whipped Topping, thawed
  • 1/2 cup (120ml) Sour Cream
  • 1 cup (150g) Fresh Strawberries, sliced
  • 2 oz (56g) Semi-Sweet Chocolate, shaved

Instructions:

  1. In a small bowl, whisk together the melted butter, cocoa powder, and maple syrup until smooth.
  2. Place the cubed angel food cake into the bottom of a 9x13 inch baking dish.
  3. Drizzle the chocolate mixture evenly over the cake and press down firmly with your palms until the cake is compressed and mahogany-colored.
  4. Dissolve the strawberry gelatin mix in boiling water; stir for 2 minutes and set aside to cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese until smooth.
  6. Slowly stream in the strawberry gelatin mixture while continuing to beat on medium speed until fully incorporated.
  7. Fold in the thawed whipped topping and sour cream using a rubber spatula until the mixture is light and airy.
  8. Spread the strawberry mousse evenly over the chocolate-pressed cake base.
  9. Refrigerate for at least 4 hours to set.
  10. Garnish with sliced fresh strawberries and shaved semi-sweet chocolate before serving.