If you have a passion for desserts that combine silky textures with vibrant flavors, you’re in for an absolute treat with this Chocolate Strawberry Mousse Cake Recipe. This cake is a heavenly two-layer delight where rich chocolate cake meets luscious strawberry mousse, creating a balance of indulgence and freshness in every bite. Whether you’re celebrating a special occasion or simply craving something extraordinary, this recipe brings together simple ingredients to craft an elegant, show-stopping dessert that feels as luxurious as it tastes.
Ingredients You’ll Need
Each ingredient in this Chocolate Strawberry Mousse Cake Recipe is carefully chosen to bring out the perfect harmony of flavor, texture, and color. From the deep cocoa powder that colors the cake to the fresh strawberries creating a light mousse, every component plays a vital part in building this masterpiece.
- All-purpose flour: The sturdy foundation that gives your cake structure without weighing it down.
- Baking powder and baking soda: These help your cake rise beautifully and stay tender.
- Salt: Enhances the sweetness and intensifies the chocolate flavor.
- Unsweetened cocoa powder: Provides rich, intense chocolate flavor essential for a decadent cake.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Large eggs: Bind ingredients together and add moisture.
- Vanilla extract: Adds warmth and depth to both cake and mousse layers.
- Buttermilk: Makes the cake extra moist and tender with a subtle tang.
- Vegetable oil: Keeps the cake soft and moist without solidifying in the fridge.
- Hot water: Intensifies cocoa flavors while loosening the batter for perfect texture.
- Heavy cream: The key to creating silky, airy mousse and rich frosting.
- Fresh strawberries, pureed: Bring vibrant color and natural sweetness to the mousse layer.
- Powdered sugar: Sweetens the mousse smoothly without gritty texture.
- Unflavored gelatin: Helps the strawberry mousse set perfectly while remaining light.
- Cold water: Used to bloom the gelatin for smooth integration into the mousse.
- Semisweet chocolate: The luscious heart of the mousse that makes each spoonful irresistible.
How to Make Chocolate Strawberry Mousse Cake Recipe
Step 1: Bake the Chocolate Cake Layers
Begin by preheating your oven to 350°F (175°C) and preparing two 9-inch cake pans with parchment paper and light coating of oil. Sift together the flour, baking powder, baking soda, salt, and cocoa powder. Then, whisk the sugar, eggs, and vanilla extract in a large bowl until smooth. Alternately add the dry ingredients and buttermilk, followed by vegetable oil and hot water, mixing gently to create a smooth batter. Pour the batter evenly into your pans and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool completely before assembling.
Step 2: Prepare the Strawberry Mousse
While the cake cools, start on the strawberry mousse by blooming gelatin in cold water for about five minutes. Heat the mixture gently until fully dissolved. Puree fresh strawberries until smooth, then stir in powdered sugar and vanilla extract. Whip 1 1/2 cups of heavy cream until soft peaks form. Slowly fold the gelatin mixture and the strawberry puree into the whipped cream, creating a light, airy mousse with a beautiful pink hue.
Step 3: Make the Chocolate Mousse
Chop the semisweet chocolate finely and melt it gently over a double boiler or in short bursts in the microwave. Whip 1/2 cup heavy cream until soft peaks form. Allow melted chocolate to cool slightly before folding it carefully into the whipped cream, creating a rich, velvety chocolate mousse that complements the strawberry layer perfectly.
Step 4: Assemble the Cake
On a serving plate, place one chocolate cake layer and spread an even layer of chocolate mousse over it. Top with the second cake layer and cover it entirely with strawberry mousse, smoothing the top and sides. Refrigerate the cake for at least 4 hours, preferably overnight, to let the mousse set firmly. This chilling step is crucial to achieve the perfect sliceable texture.
How to Serve Chocolate Strawberry Mousse Cake Recipe
Garnishes
Fresh strawberries sliced and fanned across the top add a tempting pop of color and fresh flavor. Alternatively, a dusting of cocoa powder or a drizzle of melted dark chocolate can add elegance and extra indulgence to each slice.
Side Dishes
A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream beautifully complements the cake’s silky mousse layers. For a fruity pairing, consider a small bowl of macerated berries, enhancing the strawberry notes without overpowering the chocolate.
Creative Ways to Present
This cake can shine at any party or family dinner by serving it on a decorative cake stand adorned with edible rose petals or mint leaves for an inviting, elegant look. For a modern twist, cut the cake into individual mini layers and serve as petite mousse cake shots in clear glasses, letting guests appreciate both the texture and layers visually and deliciously.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. This keeps the mousse fresh and prevents the cake from drying out for up to 3 days.
Freezing
If you want to keep your Chocolate Strawberry Mousse Cake Recipe for longer, it freezes beautifully. Wrap the entire cake or individual slices in plastic wrap and then foil, placing them in a freezer-safe container. When properly wrapped, it can stay in the freezer for up to 2 months.
Reheating
Mousse cakes should never be reheated as the texture can break down. Instead, thaw frozen slices overnight in the fridge to retain their delicate layers and fresh taste. This way, every bite remains as delicious as the first.
FAQs
Can I use frozen strawberries for the mousse?
Yes, you can use frozen strawberries, but be sure to thaw and drain excess liquid before pureeing to keep the mousse from becoming too watery.
Is it possible to make this cake dairy-free?
Absolutely! Substitute heavy cream with coconut cream and use dairy-free chocolate to accommodate dietary restrictions without sacrificing creaminess.
How long does the mousse need to set in the refrigerator?
The mousse layers need at least 4 hours to set properly, but for the best texture and flavor, refrigerate overnight.
Can I make the cake layers ahead of time?
Yes, bake the cake layers up to two days in advance, wrap them tightly in plastic wrap, and keep refrigerated until ready to assemble.
What’s the best way to slice this mousse cake?
Use a sharp knife dipped in hot water and wiped dry before each cut to achieve clean, neat slices without smooshing the mousse layers.
Final Thoughts
This Chocolate Strawberry Mousse Cake Recipe is truly one of those desserts that makes you smile with every bite. It’s a perfect marriage of rich chocolate and fresh strawberry, with a lightness that makes you want just one more slice. Whether you’re a seasoned baker or a curious beginner, diving into this recipe will surely make your dessert game unforgettable. Give it a go, and trust me, it’ll become one of your favorite recipes to share again and again.
Print
Chocolate Strawberry Mousse Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 1 two-layer 9-inch cake (8-10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Strawberry Mousse Cake features two layers of moist, cocoa-infused sponge cake filled and topped with a luscious strawberry mousse and rich chocolate ganache. Perfect for special occasions, this recipe balances the deep flavors of chocolate with the fresh, fruity brightness of strawberries in a light, airy mousse. The cake is expertly layered and chilled to set, creating an elegant dessert that serves 8-10 people.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup hot water
Mousse
- 1 1/2 cups heavy cream
- 1 cup fresh strawberries, pureed
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
Chocolate Ganache
- 6 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare Cake Batter: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. In a separate large bowl, beat the sugar and eggs until light and fluffy. Add vanilla extract, buttermilk, and vegetable oil to the egg mixture and mix well. Gradually add the dry ingredients to the wet mixture alternately with hot water, stirring until smooth and fully combined.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
- Prepare Strawberry Mousse: Sprinkle the gelatin over cold water in a small bowl and let it bloom for about 5 minutes. Gently warm the gelatin mixture until dissolved completely without boiling. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks. Slowly fold in the pureed strawberries and the dissolved gelatin until just combined, being careful not to deflate the whipped cream.
- Assemble the Cake: Place one cake layer on your serving plate. Spread half of the strawberry mousse evenly over the top. Place the second cake layer on top and spread the remaining mousse evenly over the cake. Refrigerate the cake for at least 2 hours to allow the mousse to set properly.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow it to cool slightly for easier spreading.
- Finish the Cake: Pour the ganache over the chilled mousse cake, spreading evenly with a spatula. Refrigerate the cake again for at least 30 minutes until the ganache sets. Slice and serve chilled.
Notes
- Ensure cakes are completely cooled before assembling to prevent the mousse from melting.
- Puree fresh strawberries well for a smooth mousse texture.
- Gelatin must be fully dissolved to avoid lumps in the mousse.
- Use room temperature eggs for better cake batter consistency.
- This cake is best served chilled and consumed within 2 days.
- For a more intense chocolate flavor, use high-quality semisweet chocolate in the ganache.
