If you have a sweet tooth and a love for luscious dessert, this Chocolate Strawberry Mousse Cake Recipe is a must-try that will become your new favorite. Combining rich chocolate layers with airy, fruity strawberry mousse, every bite delivers a perfect harmony of intense chocolate and fresh strawberry flavors. Whether you’re celebrating a special occasion or just craving an indulgent treat, this cake is as stunning as it is delicious, and it’s surprisingly approachable to make at home.
Ingredients You’ll Need
These ingredients are simple pantry staples and fresh touches that come together to create a cake that’s rich in flavor and beautifully textured. Each one plays a crucial role in combining the classic chocolate cake foundation with the light, creamy strawberry mousse that makes this dessert unforgettable.
- 1 1/2 cups all-purpose flour: The base for the cake layers, providing structure and tenderness.
- 1 1/2 teaspoons baking powder: Helps the cake rise perfectly for a soft, fluffy texture.
- 1/2 teaspoon baking soda: Boosts the cake’s rise and balances the cocoa’s acidity.
- 1/4 teaspoon salt: Enhances all the flavors, making the chocolate and strawberry pop.
- 1/2 cup unsweetened cocoa powder: Adds depth of rich, bittersweet chocolate flavor.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering.
- 2 large eggs: Bind the ingredients and add moisture.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma.
- 1/2 cup buttermilk: Tenderizes the cake for a melt-in-your-mouth crumb.
- 1/2 cup vegetable oil: Keeps the cake moist and soft.
- 1/2 cup hot water: Enhances the chocolate flavor and smooths the batter.
- 1 1/2 cups heavy cream: Whipped for the mousse, it creates a luxuriously light texture.
- 1 cup fresh strawberries, pureed: Brings sweet brightness and natural color to the mousse.
- 1/4 cup powdered sugar: Sweetens the mousse delicately and helps with stabilization.
- 1 teaspoon vanilla extract: Adds that little extra flavor kick to the mousse.
- 1 tablespoon unflavored gelatin: Gives the mousse its perfect, sliceable firmness.
- 2 tablespoons cold water: Used to bloom the gelatin for smooth incorporation.
- 6 oz semisweet chocolate, chopped: Melts into a silky chocolate mousse layer.
- 1/2 cup heavy cream: Combined with chocolate to make the chocolate mousse irresistibly creamy.
How to Make Chocolate Strawberry Mousse Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk together sugar, eggs, vanilla extract, buttermilk, and vegetable oil until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Carefully stir in the hot water — the batter will be thin, but this ensures a moist cake. Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely before assembling.
Step 2: Make the Strawberry Mousse
While the cakes cool, soften the gelatin by sprinkling it over cold water and letting it bloom for 5 minutes. Whip the heavy cream with powdered sugar and vanilla extract to soft peaks. Gently warm the gelatin until melted (avoid boiling), then fold it carefully into the pureed strawberries. Slowly fold the strawberry mixture into the whipped cream until fully combined and smooth. Chill the mousse while you prepare the chocolate mousse.
Step 3: Prepare the Chocolate Mousse
Heat the 1/2 cup heavy cream just until simmering, then pour over the chopped semisweet chocolate. Let stand for a minute before stirring until smooth and glossy. Allow it to cool to room temperature. Whip the remaining 1 cup heavy cream to soft peaks, then fold the chocolate mixture gently into the whipped cream until velvety and combined. This creates a rich, fluffy chocolate mousse that pairs beautifully with the lighter strawberry layer.
Step 4: Assemble the Cake
Place one cake layer on your serving plate. Spread an even layer of chocolate mousse over it, then top with the second cake layer. Next, carefully spread the strawberry mousse on top, smoothing it out evenly. Refrigerate the entire cake for at least 4 hours, or overnight if possible, to let the mousse set and flavors meld beautifully. This chilling step is key to getting those clean, perfect slices.
How to Serve Chocolate Strawberry Mousse Cake Recipe
Garnishes
To elevate your Chocolate Strawberry Mousse Cake Recipe presentation, consider decorating with fresh strawberries sliced artfully, or whole for a rustic look. A dusting of cocoa powder or a drizzle of melted chocolate adds extra allure and richness. Delicate mint leaves offer a pop of green and a refreshing contrast to the sweetness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to keep the dessert feeling light and indulgent. A refreshing berry compote or a small fruit salad with citrus notes complements the chocolate and strawberry beautifully by balancing the richness with brightness.
Creative Ways to Present
Try layering this mousse cake in individual glass jars for a fun and whimsical presentation that’s perfect for parties. Alternatively, slice and serve on pretty plates with a sprinkle of crushed pistachios for an unexpected crunchy texture. If you want to impress guests, add edible flowers on top to transform it into a stunning centerpiece dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Strawberry Mousse Cake Recipe in an airtight container in the refrigerator. It will keep its freshness and texture for up to 3 days, though it’s best enjoyed sooner for optimal mousse lightness and cake softness. Covering it tightly prevents the mousse from drying out or absorbing fridge odors.
Freezing
You can freeze this cake for longer storage by wrapping it tightly with plastic wrap and then foil to protect it from freezer burn. Freeze for up to 2 months. Thaw the cake overnight in the refrigerator before serving to preserve the mousse’s delicate texture and flavor.
Reheating
Since this is a mousse-based cake, reheating is not recommended, as heat will melt the mousse and alter the texture drastically. Instead, let the cake come to refrigerator temperature before serving so the mousse softens slightly but remains delightfully airy.
FAQs
Can I use frozen strawberries for the mousse?
Yes, frozen strawberries can be used if fresh are not available. Make sure to thaw and drain them well before pureeing to avoid excess moisture that can affect the mousse’s consistency.
What kind of chocolate works best for the chocolate mousse layer?
Semisweet chocolate is ideal as it provides the perfect balance of sweetness and rich cocoa flavor. You can experiment with bittersweet chocolate if you prefer a more intense chocolate taste.
Is it necessary to use gelatin in the mousse?
Gelatin helps the mousse set firmly so it slices nicely, but if you want a softer mousse, you can omit it. Just keep in mind the cake will be less stable and should be handled carefully.
Can this cake be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, ensuring it contains xanthan gum or another binder. Your cake should still turn out wonderfully moist and delicious.
How far in advance can I make this cake?
You can prepare the entire Chocolate Strawberry Mousse Cake Recipe up to 2 days ahead. Keep it refrigerated and covered. This actually allows the flavors to develop more fully, making it even more luscious on the second day.
Final Thoughts
There’s something truly magical about the way chocolate and strawberries come together in this Chocolate Strawberry Mousse Cake Recipe. It feels fancy without being complicated, making it perfect for any celebration or just a special weekend treat. I hope you try making it and fall in love with the gorgeous layers and dreamy textures as much as I have. Happy baking and even happier eating!
Print
Chocolate Strawberry Mousse Cake Recipe
- Total Time: 3 hours 10 minutes (includes chilling time)
- Yield: 1 two-layer 9-inch cake (8–10 servings) 1x
Description
This luscious Chocolate Strawberry Mousse Cake features two layers of moist cocoa sponge paired with a light, airy strawberry mousse and a rich chocolate mousse topping. Perfect for celebrations or any special occasion, this cake combines the deep flavors of chocolate with fresh strawberries for a delightful dessert experience.
Ingredients
For the Chocolate Cake Layers
- 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
For the 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
For the Chocolate Mousse
- 6 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder to ensure even mixing and remove lumps.
- Mix Wet Ingredients: In a large mixing bowl, whisk the sugar and eggs until light and fluffy. Stir in the vanilla extract, buttermilk, and vegetable oil until well combined.
- Combine and Add Hot Water: Gradually add the dry ingredients to the wet mixture, alternating with the hot water, mixing just until smooth. The batter will be thin, but this is expected for a moist cake.
- Bake the Cake Layers: Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before removing from pans.
- Prepare Strawberry Mousse Gelatin: Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Gently warm the gelatin in the microwave or over a double boiler until dissolved. Combine the dissolved gelatin with pureed strawberries, mixing well.
- Make Strawberry Mousse: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold the strawberry-gelatin mixture gently into the whipped cream until fully incorporated. Chill the mousse in the refrigerator to set slightly.
- Prepare Chocolate Mousse: Heat the heavy cream until just simmering. Pour over chopped semisweet chocolate and let sit for 1-2 minutes to melt. Stir the mixture until smooth and let it cool to room temperature.
- Whip Chocolate Mousse: Once cooled, whip the chocolate-cream mixture until thick and fluffy. Refrigerate until ready to assemble.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread an even layer of strawberry mousse over the top. Add the second cake layer carefully on top.
- Top with Chocolate Mousse: Spread the chocolate mousse evenly over the top of the cake. Smooth the surface using a spatula.
- Chill the Cake: Refrigerate the assembled cake for at least 2 hours or until the mousse layers are set and the cake is firm.
- Serve: Before serving, you may garnish with fresh strawberries or chocolate shavings if desired. Slice and enjoy this decadent yet fresh chocolate strawberry mousse cake.
Notes
- For best results, use fresh, ripe strawberries for the mousse puree.
- Make sure the gelatin is completely dissolved to avoid lumps in the mousse layers.
- Chilling times are important to achieve the proper mousse texture and cake stability.
- You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar if unavailable.
- The cake layers can be prepared a day ahead and wrapped tightly for convenience.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
