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Cake on a cake stand

Chocolate Strawberry Mousse Cake

Julia Frey of Vikalinka
Dark chocolate sponge layers sandwiched with a light strawberry mousse.
5 from 5 votes
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 432 kcal

Ingredients
  

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

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

Calories: 432kcalCarbohydrates: 44gProtein: 7gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 117mgSodium: 295mgPotassium: 238mgFiber: 2gSugar: 32gVitamin A: 811IUVitamin C: 11mgCalcium: 88mgIron: 2mg
Keyword chocolate strawberry cake, chocolate strawberry mousse cake
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