If you love the rich, velvety taste of chocolate paired with the fresh, fruity brightness of strawberries, then you are in for an absolute treat with this Chocolate Strawberry Mousse Cake Recipe. This dessert is a harmonious celebration of flavors and textures, combining a moist chocolate cake base with a luscious strawberry mousse, topped with a silky chocolate ganache. Every bite feels like a moment of pure indulgence that’s perfect for impressing guests or simply treating yourself. The perfect balance of sweet and tart, light and creamy, this cake is destined to become a favorite in your baking repertoire.
Ingredients You’ll Need
This recipe uses straightforward, trusty ingredients that come together to create an unforgettable cake. Each item plays a crucial role, from the cocoa powder that delivers deep chocolate flavor to the fresh strawberries that bring vibrant color and a hint of natural sweetness. Using quality ingredients will elevate the texture and taste, making every slice truly special.
- 1 1/2 cups all-purpose flour: Provides a tender structure for the cake layers.
- 1 1/2 teaspoons baking powder: Helps the cake rise to a perfect fluffy texture.
- 1/2 teaspoon baking soda: Adds lift and helps brown the cake for a rich crust.
- 1/4 teaspoon salt: Balances flavors and enhances the chocolate’s depth.
- 1/2 cup unsweetened cocoa powder: Gives that unmistakable chocolate intensity.
- 1 cup granulated sugar: Sweetens the cake while keeping moisture just right.
- 2 large eggs: Bind the ingredients and add richness.
- 1 teaspoon vanilla extract: Adds a warm, subtle fragrance to complement the chocolate.
- 1/2 cup buttermilk: Tenderizes the crumb and adds a mild tanginess.
- 1/2 cup vegetable oil: Keeps the cake moist and supple.
- 1/2 cup hot water: Intensifies the cocoa flavor and smooths the batter.
- 1 1/2 cups heavy cream: Whipped for the luscious strawberry mousse layer.
- 1 cup fresh strawberries, pureed: Fresh and fruity, the star ingredient in the mousse.
- 1/4 cup powdered sugar: Sweetens the strawberry mousse delicately.
- 1 teaspoon vanilla extract: Enriches the mousse with subtle aromatic notes.
- 1 tablespoon unflavored gelatin: Stabilizes the mousse so it sets beautifully.
- 2 tablespoons cold water: Used to bloom the gelatin for mousse texture.
- 6 oz semisweet chocolate, chopped: Makes the shiny, glossy chocolate ganache topping.
- 1/2 cup heavy cream: Mixed with chocolate to form the rich ganache.
How to Make Chocolate Strawberry Mousse Cake Recipe
Step 1: Prepare the Chocolate Cake Base
Start by preheating your oven and greasing your cake pan. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder to ensure an even mix. In another bowl, whisk the sugar and eggs until creamy, then add vanilla, buttermilk, and vegetable oil. Slowly alternate adding the dry ingredients and hot water, mixing until smooth and glossy. Pour the batter into your prepared pan and bake until a toothpick inserted comes out clean. This creates a moist and tender chocolate foundation that’s ideal for layering.
Step 2: Make the Strawberry Mousse
While the cake cools, bloom the gelatin in cold water. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Warm the gelatin gently until dissolved, then blend it into the strawberry puree. Carefully fold the strawberry and gelatin mixture into the whipped cream, keeping the mousse light and airy. This strawberry mousse layer brings a refreshing, velvety contrast to the rich chocolate cake.
Step 3: Assemble the Cake
Once the cake is completely cooled, slice it horizontally if you prefer multiple layers or keep it whole. Spread the strawberry mousse evenly over the cake, smoothing it out with a spatula for an elegant finish. Chill the cake to allow the mousse to set firmly, giving it that perfect, sliceable texture.
Step 4: Prepare and Pour the Chocolate Ganache
Chop the semisweet chocolate and place it in a bowl. Heat the heavy cream until just boiling, then pour over the chocolate. Let it sit a minute and then stir gently until smooth and glossy. Pour the ganache over the mousse cake, letting it cascade naturally down the sides for a decadent look. Refrigerate again to let the ganache firm up before serving.
How to Serve Chocolate Strawberry Mousse Cake Recipe
Garnishes
Fresh strawberries sliced and artistically arranged on top add a vibrant splash of color and enhance the fruity notes. A light dusting of cocoa powder or powdered sugar can provide an elegant finish, while a sprig of fresh mint introduces a lovely fragrance that complements the flavors.
Side Dishes
Pair your Chocolate Strawberry Mousse Cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to add an extra creamy element. A side of fresh berries or a drizzle of raspberry coulis can also brighten the plate and balance the richness of the cake.
Creative Ways to Present
For a memorable presentation, serve individual cake slices on clear glass plates to showcase the layers. Add edible flowers or a swirl of strawberry sauce on the side for that wow factor. You might also consider serving it with a small glass of chilled sparkling wine to complement the cake’s luxurious texture and tangy strawberry notes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Strawberry Mousse Cake Recipe in an airtight container in the refrigerator for up to three days. Keeping it chilled preserves the mousse’s delicate texture and prevents the ganache from melting, ensuring every bite remains fresh and delicious.
Freezing
This cake freezes well if wrapped tightly in plastic wrap and placed in a freezer-safe container. Freeze for up to one month. When ready to enjoy, thaw it overnight in the refrigerator to maintain the mousse’s light, airy consistency.
Reheating
Since this is a delicate mousse cake, reheating is not recommended as it can affect the texture of the mousse and ganache. Instead, simply serve it chilled for the best experience.
FAQs
Can I use frozen strawberries for the mousse?
While fresh strawberries are best for vibrant flavor and smooth texture, you can use frozen strawberries if fresh ones are out of season. Just thaw and drain any excess liquid to avoid thinning the mousse.
Is there a dairy-free version of this cake?
You can substitute dairy ingredients with plant-based alternatives such as coconut cream for the mousse and ganache, and use a vegan butter or oil blend in the cake. Keep in mind this will slightly change the flavor and texture.
How long does the mousse take to set?
The mousse typically needs about 4 hours in the refrigerator to fully set and achieve the right firmness for slicing. Overnight chilling works perfectly if you want to prepare in advance.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that includes a binding agent, or use almond flour for a different but delicious twist. Baking times may vary slightly, so keep an eye on your cake.
What if I don’t have gelatin? Are there alternatives?
Agar-agar powder is a great vegetarian alternative to gelatin and can be used in equal amounts, but it sets differently, sometimes firmer or more brittle. Experiment with small batches first to get your preferred mousse consistency.
Final Thoughts
This Chocolate Strawberry Mousse Cake Recipe is a true showstopper—rich chocolate with fresh strawberry mousse layered in a way that’s both elegant and deeply satisfying. It’s a dessert that feels special enough for celebrations yet simple enough to make on any weekend. I hope you enjoy creating and sharing this cake as much as I do. Trust me, once you try it, you’ll keep coming back to this recipe again and again!
Print
Chocolate Strawberry Mousse Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 8-9 inch cake, serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Strawberry Mousse Cake combines a rich, moist chocolate cake base with a light and airy strawberry mousse topping. The cake is infused with cocoa and enhanced by a smooth whipped cream and fresh strawberry layer, making it a perfect dessert for special occasions or an indulgent treat.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup hot water
Strawberry Mousse
- 1 1/2 cups heavy cream
- 1 cup fresh strawberries, pureed
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
Chocolate Ganache
- 6 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Cake Batter: In a large bowl, sift together the flour, baking powder, baking soda, salt, and unsweetened cocoa powder to ensure there are no lumps. In another bowl, beat together the sugar and eggs until light and fluffy. Mix in vanilla extract, buttermilk, and vegetable oil until combined. Gradually add the dry ingredients to the wet mixture, alternating with hot water, stirring gently to achieve a smooth batter.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan. Pour the batter evenly into the pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Prepare the Gelatin: Sprinkle the unflavored gelatin over the cold water and let it bloom for about 5 minutes. Then gently heat the gelatin mixture until it dissolves completely; do not boil. Set aside to cool slightly.
- Make the Strawberry Mousse: In a large chilled mixing bowl, whip 1 1/2 cups heavy cream with powdered sugar and vanilla extract to soft peaks. Fold in the pureed strawberries gently. Meanwhile, temper the gelatin by gradually folding it into the strawberry cream mixture ensuring it is evenly distributed.
- Assemble the Cake: Slice the cooled cake horizontally into two even layers. Place the bottom layer on your serving plate. Spread half of the strawberry mousse evenly over the cake layer. Place the second cake layer on top and cover with the remaining mousse. Refrigerate the assembled cake for at least 2 hours to set the mousse.
- Prepare the Chocolate Ganache: Heat the 1/2 cup heavy cream until just simmering. Pour the hot cream over the chopped semisweet chocolate in a bowl. Let sit for a minute then stir gently until smooth and glossy. Allow to cool slightly to thicken without hardening.
- Finish the Cake: Pour the ganache evenly over the top of the chilled mousse cake, allowing some to drip down the sides for a decorative glaze. Return to the refrigerator for 30 minutes until the ganache is set. Slice and serve chilled.
Notes
- Ensure the cake is completely cooled before layering with mousse to prevent melting.
- Use fresh, ripe strawberries for the best flavor in the mousse.
- Gelatin must be fully dissolved and cooled before folding into the cream to avoid lumps.
- This cake can be made a day in advance and stored in the refrigerator, improving flavor with time.
- For a dairy-free option, substitute heavy cream with coconut cream and choose vegan gelatin alternatives.
