This chocolate strawberry mousse cake might look like it came from a patisserie shop but is easy to make at home and tastes divine!
For a different take on silky mousse, try this Pumpkin Mousse Trifle!
This masterpiece of a cake has been in my baking arsenal for at least a decade, and it’s safe to assume I will never get tired of making it.
And my family will never get tired of eating it! This chocolate strawberry mousse cake has gone through multiple changes throughout the recipe tasting process over the years and I am confident that this version is final.
You can’t improve on what’s truly perfect! One taste and I’m sure you’ll see why this is not an overstatement. Creamy strawberry mousse sandwiched by luxurious dark chocolate sponge is just next level!
Why you’ll love it
This amazing cake is as light as a cloud. Thin chocolate layers are rich yet delicate. The strawberry mousse sandwiched between the delicious chocolate layers is infused with the flavour of real strawberries and made airy with egg whites and whipped cream.
This chocolate strawberry mousse cake is truly dreamy! I am thinking birthday, holiday or Mother’s Day dreamy!
How to make it
I am sure at this point you are thinking all of it is great, I am totally into this cake but it looks difficult to make. Here is where my clear and detailed instructions come in.
Don’t fret even for a second! The chocolate cake recipe itself is so easy. All you need to do is to just mix everything in a bowl and bake!
The mousse recipe is not difficult as long as you follow the steps religiously! I would say that the most challenging part is cutting the cake in two thin layers. But even there all you need is a long sharp knife and a steady hand!
So what you end up with is a cake that is incredibly light and not overly sweet due to the absence of frosting. Yet the silky strawberry mousse layer makes it feel truly indulgent.
Recipe tips and tricks
- I recommend lining the cake pans with parchment paper rounds after greasing them. Simply trace the bottom of a cake pan on parchment paper and cut them out. It takes a bit more time but makes removing the cakes much easier.
- If the cakes come out of the oven slightly domed, cut the the tops off with a sharp knife so they are perfectly flat before assembling. This will make the cake look more professional.
- Other berries such as raspberries and blackberries can be used in place of strawberries for this mousse. If you do use one of these berries, make sure that the seeds are strained out.
More chocolate cake recipes
Chocolate Strawberry Mousse Cake
For the chocolate cake
- 90 g /3/4 cup flour
- 170 g /3/4 cup sugar
- 35 g /1/3 cup cocoa powder
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 1 egg
- 125 ml /1/2 cup milk
- 60 ml /1/4 cup vegetable oil
- 1 tsp vanilla
For the 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
For the decoration
- 125 ml /1/2 cup double cream/whipping cream
- 2 tbsp icing sugar
- ½ tsp vanilla
- 3-4 strawberries halved
For the chocolate cake
- Preheat your oven to 350 F/180 C, butter and line a 9 inch cake pan with parchment paper.
- Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated.
- Pour into the prepared pan and bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove the cake from the pan and cool completely on a wire rack.
For the strawberry mousse
- Separate the egg yolks from the egg whites. Process the strawberries in a blender or a food processor until smooth. If using frozen strawberries, thaw them first and drain the liquid before processing. Beat the egg yolks and sugar until light, then whisk in the processed strawberries.
- Sprinkle the gelatin over the water in a small bowl and allow to go spongy, then put in the microwave for 30-40 seconds until the gelatin has dissolved. Stir in the strawberry, egg yolk and sugar mixture.
- Whip the cream until holding its shape and fold into the mousse. Whisk the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set; between 10-15 minutes. Cut the cake into 2 layers with a long, sharp knife.
- Place one layer back in the springform pan and pour in the mousse (it shouldn’t be runny!) and let it set for 1 hour in the refrigerator. Place the top layer directly on the mousse layer and continue chilling for 2 more hours or until ready to serve. Whip the cream with icing sugar and vanilla.
- Decorate the top of the cake with fresh strawberries and pipe cream rosettes around the edges.