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Chocolate Strawberry Mousse

Chocolate Strawberry Mousse

Chocolate Strawberry Mousse Cake recipe. Layers of moist chocolate cake, fresh strawberry mousse & ganache. Perfect for celebrations.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 10 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 190 g all-purpose flour
  • 200 g granulated sugar
  • 60 g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs
  • 120 ml whole milk
  • 120 ml vegetable oil
  • 1 tsp vanilla extract
  • 120 ml boiling water
  • 250 g fresh strawberries, puréed
  • 30 g powdered sugar
  • 350 ml cold heavy whipping cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • 150 g dark chocolate chips or chopped chocolate
  • 120 ml heavy whipping cream

Equipment

  • Mixing bowl
  • Mixer
  • Offset spatula
  • Two 8-inch round cake pans
  • Fine mesh sieve (optional)

Method
 

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat on medium until smooth.
  4. Stir in boiling water until the batter is thin.
  5. Divide the batter between the pans and bake for 25-30 minutes.
  6. Cool the cakes completely in the pans.
  7. For the mousse, sprinkle gelatin over cold water and let it bloom for 5 minutes.
  8. Warm strawberry purée and powdered sugar; remove from heat and stir in bloomed gelatin until dissolved.
  9. Let the mixture cool to room temperature.
  10. Whip the cold heavy cream to stiff peaks, then fold in the strawberry mixture until combined.
  11. Refrigerate the mousse for 30 minutes to set slightly.
  12. Assemble the cake by placing one cake layer on a serving plate.
  13. Spoon half of the mousse on top, then place the second cake layer on top.
  14. Spread the remaining mousse over the top and sides.
  15. Refrigerate the assembled cake for at least 1 hour.
  16. For the ganache, heat cream until simmering; pour over chocolate in a bowl.
  17. Let it sit for 5 minutes, then stir until smooth.
  18. Cool ganache for 10-15 minutes; pour over the cake.
  19. Decorate with chocolate-dipped strawberries and optional melted chocolate drizzles.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 6IUVitamin C: 5mgCalcium: 4mgIron: 8mg

Notes

Feel free to use substitutes based on dietary preferences such as buttermilk instead of milk for a lighter cake, or coconut cream for a dairy-free mousse. Roasting strawberries before puréeing them enhances their flavor. Store leftovers in the refrigerator for up to 3 days; flavors meld beautifully over time. For perfect slices, dip your knife in hot water before cutting. You can also freeze the cake for longer storage and make parts in advance to ease assembly on the day of serving.
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