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
Scale
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.
