If you are a fan of rich chocolate combined with luscious strawberry flavors, then this Chocolate Strawberry Mousse Cake Recipe is going to become an instant favorite. It perfectly balances a moist, decadent chocolate cake base with a light, airy strawberry mousse that melts in your mouth. Each bite delivers the deep, indulgent taste of cocoa paired with the fresh, fruity brightness of strawberries, making it a truly irresistible dessert for any occasion. Whether you’re celebrating a special event or simply craving something sweet and elegant, this recipe is sure to delight your senses and impress anyone lucky enough to try it.
Ingredients You’ll Need
Ingredients You’ll Need
Getting together the ingredients for this Chocolate Strawberry Mousse Cake Recipe is straightforward, but each one plays a crucial role in creating those vibrant flavors and perfect textures. From the cocoa powder that gives the cake its deep chocolate color to the fresh strawberries that add natural sweetness and tang, these essentials come together beautifully to make a show-stopping dessert.
- 90 g /3/4 cup flour: Provides the cake’s structure and softness.
- 170 g /3/4 cup sugar: Sweetens the cake just right without overpowering.
- 35 g /1/3 cup cocoa powder: The soul of the chocolate layer, giving it rich flavor and color.
- 3/4 tsp baking soda: Helps the cake rise and become tender.
- 3/4 tsp baking powder: Adds extra lift for a light texture.
- 1/2 tsp salt: Balances flavors and enhances sweetness.
- 1 egg: Binds ingredients and enriches the batter.
- 125 ml /1/2 cup milk: Adds moisture for a tender crumb.
- 60 ml /1/4 cup vegetable oil: Keeps the cake moist and soft.
- 1 tsp vanilla: Gives a warm, sweet aroma that complements chocolate.
- 2 large eggs (separated): Used for the delicate strawberry mousse layering.
- 4 tbsp superfine/caster sugar: Sweetens the mousse with a fine texture.
- 190 ml /3/4 cup blended fresh or frozen and thawed strawberries: The fresh fruit flavor that makes the mousse unforgettable.
- 3 tsp gelatine: Ensures the mousse sets with a smooth, creamy texture.
- 3 tbsp water: Used to dissolve the gelatine for perfect mixing.
- 250 ml /1 cup double cream/whipping cream: Whipped into the mousse for richness and fluffiness.
- 125 ml /1/2 cup double cream/whipping cream: Whipped with icing sugar for decorating the cake.
- 2 tbsp icing sugar: Sweetens the whipped cream topping for a silky finish.
- 1/2 tsp vanilla: Added to the whipped cream for extra flavor.
- 3-4 strawberries (halved): Fresh garnish to brighten and complete the presentation.
How to Make Chocolate Strawberry Mousse Cake Recipe
Step 1: Prepare the Chocolate Cake
Start by heating your oven to 350 F/180 C and generously buttering and lining a 9-inch cake pan with parchment paper. Combine your dry ingredients — flour, sugar, cocoa powder, baking powder, baking soda, and salt — in a large bowl, mixing until evenly blended. In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract together. Slowly add your wet ingredients into the dry mix, then beat everything well with an electric mixer. This creates a smooth, velvety batter that promises a soft and rich chocolate cake base.
Step 2: Bake and Cool Your Cake
Pour the batter into the prepared pan and bake for 25-30 minutes. The cake is perfectly baked when a toothpick inserted in the center comes out clean. Allow it to cool for 10 minutes in the pan, then carefully remove to a wire rack to cool completely. This prevents sogginess and sets the foundation for your delicious mousse layers.
Step 3: Make the Strawberry Mousse
Separate the egg yolks from the whites to prepare your mousse. Blend fresh or thawed strawberries until smooth. Beat the egg yolks with superfine sugar until light and fluffy, then gently fold in the strawberry puree. Next, dissolve the gelatine in water by letting it swell, then warming it briefly in the microwave until liquid. Stir the gelatine into the strawberry and egg yolk mixture to help your mousse set firmly but tenderly.
Step 4: Whip and Fold for Fluffy Mousse
Whip the double cream until it holds soft peaks and carefully fold it into the strawberry mixture. Separately, whip the egg whites until they hold soft peaks and fold those in as well to keep the mousse light and airy. Let the mixture rest for 10-15 minutes until it starts to thicken slightly before moving on.
Step 5: Layer and Chill the Cake
Slice your cooled cake horizontally into two even layers. Place one layer on the bottom of a springform pan and pour the mousse on top, making sure it’s thick enough to set well. Chill in the refrigerator for one hour to help the mousse firm. Add the top cake layer over the mousse, then refrigerate again for at least two hours until the entire cake is set and ready to serve.
Step 6: Finish with Whipped Cream and Strawberry Decoration
Whip the remaining cream with icing sugar and vanilla until you have soft, sweet peaks perfect for decorating. Spread or pipe the whipped cream around the cake edges and place halved strawberries on top for a fresh, colorful finish. This simple decoration adds elegance and another layer of luscious strawberry flavor to your final creation.
How to Serve Chocolate Strawberry Mousse Cake Recipe
Garnishes
Fresh strawberry halves and delicate rosettes of whipped cream are the perfect way to garnish this cake. Not only do they add to the beauty of the presentation, but they also enhance the fruity aroma and refreshing taste that brighten every bite.
Side Dishes
Pair slices of this chocolate strawberry mousse cake with a light, fruity salad or a scoop of vanilla ice cream to complement the cake’s creamy texture. A cup of freshly brewed coffee or a light dessert wine can also elevate the tasting experience beautifully.
Creative Ways to Present
Try serving individual portions in clear glass cups to show off the beautiful layers of chocolate cake and strawberry mousse. Alternatively, piping whipped cream decoratively around each slice before serving turns every piece into a mini masterpiece that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. Keeping it chilled not only maintains the mousse’s delicate texture but also preserves the freshness of the strawberries and cream.
Freezing
You can freeze the Chocolate Strawberry Mousse Cake Recipe for up to a month. Wrap it tightly with plastic wrap and foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving to ensure the mousse and cake layers return to their perfect consistency.
Reheating
Since this is a mousse cake, reheating is not recommended. Instead, allow it to come to room temperature for about 15-20 minutes before serving to bring out the full flavor and creamy texture without losing its delightful chilling effect.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just fine as long as you thaw them completely and drain any excess liquid before blending. This helps avoid watering down the mousse and keeps the texture just right.
Is gelatin necessary in the mousse?
Yes, gelatin helps the mousse set firmly, giving it the perfect creamy yet stable texture. Without it, the mousse might be too soft and might not hold its shape well.
What size cake pan should I use?
A 9-inch cake pan is ideal for this recipe to achieve the right depth for the cake layer and mousse. Using a larger or smaller pan will affect the thickness of each layer and may require adjustments in baking time.
Can I make this recipe vegan or dairy-free?
This recipe calls for eggs, cream, and milk, so it is not naturally vegan or dairy-free. However, with specialty substitutes like coconut cream and plant-based gelatin alternatives, you could experiment to create a version suitable for special dietary needs.
How long does it take for the mousse to set?
The mousse needs to chill for at least 1 hour on the first layer and then an additional 2 hours once the top cake layer is added, totaling about 3 hours of chilling to ensure a perfect set before serving.
Final Thoughts
There is something truly magical about the Chocolate Strawberry Mousse Cake Recipe that brings smiles to the table every time. Easy enough to make at home but impressive enough to wow guests, this cake’s vibrant flavors and stunning layers make it a dessert worth celebrating. I hope you give this recipe a try and enjoy every luscious bite as much as I do!
Print
Chocolate Strawberry Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This luscious Chocolate Strawberry Mousse Cake features a moist cocoa cake base layered with a creamy, fresh strawberry mousse. Perfectly balanced between rich chocolate and light fruity mousse, this elegant dessert is topped with whipped cream rosettes and fresh strawberry halves, making it an impressive yet approachable treat for any special occasion.
Ingredients
Chocolate Cake
- 90 g / 3/4 cup flour
- 170 g / 3/4 cup sugar
- 35 g / 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 125 ml / 1/2 cup milk
- 60 ml / 1/4 cup vegetable oil
- 1 tsp vanilla extract
Strawberry Mousse
- 2 large eggs (separated)
- 4 tbsp superfine/caster sugar
- 190 ml / 3/4 cup blended fresh or frozen (and thawed) strawberries
- 3 tsp gelatine
- 3 tbsp water
- 250 ml / 1 cup double cream/whipping cream
Topping
- 125 ml / 1/2 cup double cream/whipping cream
- 2 tbsp icing sugar
- 1/2 tsp vanilla extract
- 3–4 fresh strawberries (halved)
Instructions
- Prepare the cake pan: Preheat your oven to 350°F (180°C). Butter and line a 9-inch cake pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the cake batter: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract. Combine wet ingredients into the dry ingredients and beat with an electric mixer until smooth and well incorporated.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the strawberry mousse base: Separate the egg yolks and whites into two bowls. Blend fresh or thawed strawberries until smooth. Beat the egg yolks with the caster sugar until light and fluffy, then gently whisk in the blended strawberries.
- Dissolve gelatin: Sprinkle gelatine over water in a small bowl and allow it to bloom for a few minutes. Microwave for 30-40 seconds until fully dissolved. Stir the dissolved gelatin into the strawberry and egg yolk mixture until fully combined.
- Whip the cream and fold mousse components: Whip the 250 ml of double cream to soft peaks and gently fold it into the strawberry mousse mixture. Separately, whisk egg whites to soft peaks and fold them into the mousse carefully to retain airiness.
- Set mousse and slice cake: Let the mousse stand in a cool place for 10-15 minutes until it just begins to set. Slice the cooled cake horizontally into two layers with a long sharp knife.
- Assemble the cake: Place one cake layer back into the springform pan. Pour the mousse over it and smooth the top. Refrigerate for 1 hour to allow mousse to set. Then place the second cake layer on top and chill for an additional 2 hours or until ready to serve.
- Prepare the topping: Whip the remaining 125 ml double cream with icing sugar and vanilla extract until stiff peaks form. Use this to pipe decorative rosettes around the cake edges.
- Decorate and serve: Top the cake with halved fresh strawberries arranged decoratively on top of the mousse. Pipe cream rosettes around the edge. Slice and serve chilled for a refreshing and indulgent dessert.
Notes
- Ensure strawberries are fully thawed and drained if using frozen to avoid excess liquid in mousse.
- Use fresh, high-quality cocoa powder for the best chocolate flavor in the cake.
- When folding whipped cream and egg whites into mousse, do so gently to preserve the airy texture.
- Gelatin can be substituted with agar-agar for a vegetarian version, adjusting quantities accordingly.
- Chilling times are crucial for mousse setting; do not skip or shorten these steps.
- For easier slicing, chill cake thoroughly and use a hot knife wiped clean between cuts.
