Ingredients
450g packet unfilled slab sponge cakes
2 x 65g sachets powdered creamy chocolate mousse mix
1 ½ cups cold milk
Method
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Grease a deep 20cm square cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Trim top of sponges to sit flat. Place one sponge in prepared pan. Cut enough off the remaining sponge lengthways, and place into pan so base is covered firmly. (There will be about quarter of the sponge remaining. Reserve for another use.)
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Following directions on sachets of mousse mix, make up both sachets with the 1 ½ cups milk in the small bowl of electric mixer. Beat for about 5 to 6 minutes, or until a whipped cream consistency.
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Spread mousse, making swirly peaks, over sponge. Refrigerate for about 2 hours, or until firm to touch.
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To serve, using paper as a guide, lift out cake onto a chopping board. Cut into squares. Top with halved fresh strawberries (optional).
TIP! We used Aeroplane Creamy Chocolate Mousse Mix available from supermarkets. The sponge cake we used is available from the bakery section of Woolworths supermarkets.
