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Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake

Luna
A Strawberry Chocolate Mousse Cake combines layers of rich chocolate cake with smooth, airy chocolate mousse and fresh strawberry filling. It features a luscious, creamy texture with a balance of chocolate and berry flavors, often topped with fresh strawberries and chocolate shavings for a decadent touch.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10
Calories 600 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • 9-Inch Springform Pan,
  • offset spatula
  • Stand mixer (optional)

Ingredients
  

For the Chocolate Cake:

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup hot coffee

For the Chocolate Mousse:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 tablespoon gelatin powder
  • 1/4 cup cold water
  • 1 cup whipped cream

For the Strawberry Compote:

  • 1 pint fresh strawberries hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions
 

Making the Chocolate Cake

  • Prep the pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  • Combine dry ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Mix wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla.
  • Create the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee.
  • Bake: Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before assembling the cake.

Making the Chocolate Mousse

  • Bloom gelatin: In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
  • Melt chocolate: In a heatproof bowl, melt chocolate chips with heavy cream over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  • Temper eggs: In a separate bowl, whisk together egg yolks and sugar until light and fluffy. Gradually whisk in some of the warm chocolate mixture to temper the eggs.
  • Heat gelatin: Heat the gelatin mixture until it dissolves completely.
  • Combine mixtures: Pour the tempered egg yolk mixture into the remaining chocolate mixture and whisk until combined. Gently stir in the gelatin mixture.
  • Chill and whip: Let the chocolate mixture cool slightly before folding in the whipped cream.

Making the Strawberry Compote

  • Combine ingredients: In a small saucepan, combine strawberries, sugar, and lemon juice.
  • Cook and thicken: Bring to a simmer over medium heat and cook until strawberries break down and the mixture thickens, about 10-15 minutes. Let cool completely.

Assembling the Cake

  • Layer the cake: Place the cooled chocolate cake in the springform pan.
  • Spread mousse: Pour the chocolate mousse over the cake layer and smooth the top.
  • Top with compote: Spoon the strawberry compote over the mousse.
  • Chill: Refrigerate the cake for at least 4 hours, or overnight, before serving.

Notes

For the best results, ensure each mousse layer is fully set before adding the next. This will give the cake clean layers and a perfect texture.
If you prefer a more intense strawberry flavor, you can add a few drops of strawberry extract to the strawberry mousse.
Keyword Strawberry Chocolate Mousse Cake