Chocolate Strawberry Mousse Cake

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5 from 5 votes

Chocolate Strawberry Mousse Cake

Dark chocolate sponge layers sandwiched with a light strawberry mousse.

Prep Time1 15

Cook Time30

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: chocolate strawberry cake, chocolate strawberry mousse cake

Servings:

Author: Julia Frey of Vikalinka

Ingredients

For the 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 This is an affiliate link.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
1/2 tsp This is an affiliate link.vanilla
3-4 strawberries halved

Instructions

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.

Notes

As the eggs in the mousse are not cooked, however tempered by the hot gelatine mixture, I have used free-range and organic eggs to be on the safe side.

Nutrition