Strawberry Chocolate Mousse Cake
Strawberry Chocolate Mousse Cake is a layered dessert featuring a soft chocolate sponge, light strawberry mousse, and rich chocolate mousse. Made with real strawberries and dark chocolate, it’s chilled until set for smooth slicing. This elegant cake balances fruity freshness and deep chocolate flavor, perfect for special occasions or as a refreshing, homemade treat to impress.
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.
Notes
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.