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
Scale
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.
