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
Scale
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
