Strawberry Chocolate Mousse Cake is a rich, layered dessert combining a moist chocolate sponge, fresh strawberry mousse, and smooth chocolate mousse.
I made this Strawberry Chocolate Mousse Cake to bring together the freshness of strawberries and the depth of dark chocolate in one beautiful, chilled cake.
I’ve made this Strawberry Chocolate Mousse Cake several times and each time it becomes more refined. I used a bakery-style approach for the structure but added my own touch to the mousse layers for a lighter texture.
This Strawberry Chocolate Mousse Cake has become a favorite and now I’m ready to walk through every step, showing exactly how this Strawberry Chocolate Mousse Cake is made.
Strawberry Chocolate Mousse Cake
This Strawberry Chocolate Mousse Cake is a beautifully layered dessert combining a soft chocolate sponge base with airy strawberry mousse and rich dark chocolate mousse on top.
Fresh strawberries are pureed and folded into whipped cream for a light, fruity layer, while high-quality dark chocolate gives the final mousse a deep, luxurious finish.
Each bite offers a contrast of textures moist cake, fluffy mousse, and smooth chocolate. It’s chilled for several hours, allowing the layers to set perfectly.
This Strawberry Chocolate Mousse Cake is ideal for celebrations or when you want something elegant yet refreshing. It’s homemade, thoughtfully prepared, and always leaves a lasting impression.
How To Prepare Strawberry Chocolate Mousse Cake?
Recipe Details
- Preparation Time: 25 minutes
- Cooking Time: 15 minutes
- Total Time: 40 minutes
- Course: Dessert
- Cuisine: American
- Calories: Approx. 400 kcal per serving
- Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Sieve
- 8-inch springform cake pan
- Parchment paper
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Knife and cutting board (for strawberries)
Ingredients
For the Cake Base:
- ½ cup (60g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon baking powder
- 2 large eggs
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk
For the Strawberry Mousse:
- 1½ cups (250g) fresh strawberries, pureed
- ¼ cup (50g) granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (optional, enhances flavor)
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
- 1 cup (240ml) heavy cream, whipped to soft peaks
For the Chocolate Mousse:
- 200g dark chocolate (around 70% cocoa), chopped
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Optional Toppings & Decorations:
- Fresh strawberries
- Chocolate shavings
- Chocolate ganache drizzle
- Mirror glaze (for an elegant finish)
Instructions
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. In a mixing bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
Step 2: Make the Cake Batter
In another bowl, beat the eggs and sugar until pale and fluffy (about 3–5 minutes). Add in the oil (or melted butter), vanilla extract, and milk. Gradually fold in the dry ingredients until just combined.
Step 3: Bake the Cake Layer
Pour the batter into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Step 4: Prepare Strawberry Mousse
In a small bowl, mix gelatin with 2 tablespoons of cold water and let it bloom for 5 minutes. Meanwhile, puree the fresh strawberries and strain to remove seeds. Heat the puree with sugar and optional lemon juice in a saucepan over low heat, then stir in the bloomed gelatin until dissolved. Allow the mixture to cool to room temperature.
Step 5: Fold in Whipped Cream
Gently fold the whipped heavy cream into the cooled strawberry mixture until smooth and fluffy. Be careful not to deflate the whipped cream. This forms your strawberry mousse.
Step 6: Assemble First Layer
Once the cake base has cooled, keep it in the springform pan. Pour the strawberry mousse over the cake layer and spread evenly. Place in the refrigerator to set for at least 1–2 hours.
Step 7: Prepare Chocolate Mousse
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Let it cool slightly. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold a little whipped cream into the chocolate to temper it, then fold in the rest until combined and smooth.
Step 8: Add Chocolate Mousse Layer
Once the strawberry mousse has set, gently spread the chocolate mousse on top. Smooth the surface with a spatula. Chill the entire cake again for at least 4 hours or overnight to ensure all layers are firm.
Step 9: Decorate
Before serving, carefully remove the cake from the springform pan. Garnish the top with fresh strawberries, chocolate shavings, a ganache drizzle, or a mirror glaze if desired. Let your creativity shine.
Step 10: Serve and Enjoy
Slice the cake with a sharp, warm knife for clean cuts. Serve chilled. This layered dessert is rich, light, and perfect for special occasions or summer gatherings.
Special Note
You can use frozen strawberries, but make sure to thaw and drain excess liquid before pureeing. Adjust sugar levels depending on the sweetness of your strawberries and chocolate.
To make the mousse layers extra stable, chill the whipped cream before folding. The cake can be made a day ahead and stored in the fridge.
Decorating Your Strawberry Chocolate Mousse Cake
1. Fresh Strawberries: Arrange fresh, whole strawberries on top of the cake, either in a circular pattern or scattered across the surface. You can slice a few strawberries for a more detailed design or even create a “rose” shape with thin slices.
2. Chocolate Shavings or Curls: Use a vegetable peeler to create chocolate curls or shavings from a bar of dark or milk chocolate. Sprinkle them over the top of the cake for an elegant, textured finish.
3. Whipped Cream Rosettes: Pipe small rosettes of whipped cream around the edges or on top of the mousse layer using a piping bag fitted with a star tip. This adds a light, fluffy contrast to the rich chocolate and strawberries.
4. Powdered Sugar Dusting: Lightly dust the top of the cake with powdered sugar using a fine sieve. This creates a beautiful, snowy effect that adds elegance and draws attention to the vibrant strawberries.
5. Chocolate Ganache Drizzle: Create a smooth chocolate ganache (by melting chocolate with a bit of cream) and drizzle it over the top of the cake. Let the ganache drip down the sides for a stunning, glossy finish.
Why My Recipe Works
This Strawberry Chocolate Mousse Cake recipe works because each element is thoughtfully crafted and balanced. The chocolate sponge is light, moist, and sturdy, creating the perfect foundation for the mousse layers.
The strawberry mousse uses real strawberries and whipped cream, making it fresh, airy, and just sweet enough. A small amount of gelatin helps it hold shape without being stiff.
The chocolate mousse is rich and creamy, made with quality dark chocolate for depth and smoothness. Every step is designed for stability, flavor, and ease.
When chilled properly, the Strawberry Chocolate Mousse Cake slices cleanly and tastes like something from a professional bakery.
Helpful Tips For Successful Baking
1. Use proper measuring cups and spoons for dry and wet ingredients to ensure accuracy.
2. Always preheat your oven to the right temperature before putting your cake in to ensure even baking.
3. For better mixing and texture, bring ingredients like butter, eggs, and milk to room temperature before use.
4. Mix your batter until just combined to avoid dense or tough baked goods.
5. Use a toothpick or cake tester to check if your cake is fully baked—insert it in the center, and it should come out clean.
How To Serve Strawberry Chocolate Mousse Cake
Ensure the Strawberry Chocolate Mousse Cake is well chilled before slicing to keep the layers intact. Use a sharp knife warmed in hot water and wiped dry between cuts for clean, precise slices.
Serve the cake cold to enjoy the full flavors and smooth textures. Garnish each slice with fresh strawberries or a few chocolate shavings to add color and elegance.
A light dusting of powdered sugar or cocoa powder can also enhance the presentation. This dessert pairs beautifully with a cup of tea or coffee and makes a memorable ending to any meal or celebration.
Storage & Make Ahead
To store the Strawberry Chocolate Mousse Cake, cover it tightly with plastic wrap or place it in an airtight container and refrigerate.
The cake can be kept in the fridge for up to 2-3 days. For make-ahead preparation, you can bake the chocolate cake and prepare the mousse and strawberry layers a day before assembling.
Once assembled, refrigerate the cake for a few hours to allow the mousse to set. This makes it easy to prepare in advance for special occasions, ensuring the cake stays fresh and delicious.
Conclusion
This Strawberry Chocolate Mousse Cake is easy to make, incredibly delicious, and worth every step. It’s the perfect treat to prepare ahead of time, especially for weekends, birthdays, or family gatherings.
Once chilled and set, it becomes a smooth, creamy, and rich dessert everyone will love. The balance of fresh strawberry and dark chocolate is unbeatable.
You’ll want to make it again soon I’m sure of it. Serve it cold and enjoy every bite. This recipe is a keeper for every dessert lover.
Here Are Some Strawberry Recipes You Might Enjoy
Strawberry Coconut Cake – Tropical Flavor
Strawberry Crunch Poke Cake Recipe – Summer Delight
Boxed Strawberry Cake Recipe || Bake It Quick
Homemade Strawberry Cake with Jello Recipe
Strawberry Cookies Cake Mix || Bake and Enjoy
Strawberry Chocolate Mousse Cake
Equipment
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Sieve
- 8-inch springform cake pan
- Parchment paper
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Knife and cutting board (for strawberries)
Ingredients
For the Cake Base:
- ½ cup 60g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- ½ teaspoon baking powder
- 2 large eggs
- ½ cup 100g granulated sugar
- ¼ cup 60ml vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ¼ cup 60ml milk
For the Strawberry Mousse:
- 1½ cups 250g fresh strawberries, pureed
- ¼ cup 50g granulated sugar (adjust to taste)
- 1 teaspoon lemon juice optional, enhances flavor
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
- 1 cup 240ml heavy cream, whipped to soft peaks
For the Chocolate Mousse:
- 200 g dark chocolate around 70% cocoa, chopped
- 1 cup 240ml heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Optional Toppings & Decorations:
- Fresh strawberries
- Chocolate shavings
- Chocolate ganache drizzle
- Mirror glaze for an elegant finish
Instructions
Step 1: Prepare the Cake Base
- Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. In a mixing bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
Step 2: Make the Cake Batter
- In another bowl, beat the eggs and sugar until pale and fluffy (about 3–5 minutes). Add in the oil (or melted butter), vanilla extract, and milk. Gradually fold in the dry ingredients until just combined.
Step 3: Bake the Cake Layer
- Pour the batter into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Step 4: Prepare Strawberry Mousse
- In a small bowl, mix gelatin with 2 tablespoons of cold water and let it bloom for 5 minutes. Meanwhile, puree the fresh strawberries and strain to remove seeds. Heat the puree with sugar and optional lemon juice in a saucepan over low heat, then stir in the bloomed gelatin until dissolved. Allow the mixture to cool to room temperature.
Step 5: Fold in Whipped Cream
- Gently fold the whipped heavy cream into the cooled strawberry mixture until smooth and fluffy. Be careful not to deflate the whipped cream. This forms your strawberry mousse.
Step 6: Assemble First Layer
- Once the cake base has cooled, keep it in the springform pan. Pour the strawberry mousse over the cake layer and spread evenly. Place in the refrigerator to set for at least 1–2 hours.
Step 7: Prepare Chocolate Mousse
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Let it cool slightly. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold a little whipped cream into the chocolate to temper it, then fold in the rest until combined and smooth.
Step 8: Add Chocolate Mousse Layer
- Once the strawberry mousse has set, gently spread the chocolate mousse on top. Smooth the surface with a spatula. Chill the entire cake again for at least 4 hours or overnight to ensure all layers are firm.
Step 9: Decorate
- Before serving, carefully remove the cake from the springform pan. Garnish the top with fresh strawberries, chocolate shavings, a ganache drizzle, or a mirror glaze if desired. Let your creativity shine.
Step 10: Serve and Enjoy
- Slice the cake with a sharp, warm knife for clean cuts. Serve chilled. This layered dessert is rich, light, and perfect for special occasions or summer gatherings.