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
Scale
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.
