Description
This Chocolate Strawberry Mousse Cake is the ultimate indulgence, combining the richness of chocolate cake with the lightness of strawberry mousse for a truly decadent dessert. With layers of moist chocolate cake, fluffy strawberry mousse, and a smooth chocolate ganache, this cake is a showstopper perfect for Valentine’s Day or any special occasion. It’s a dreamy combination of flavors that everyone will love!
Ingredients
Scale
For the Chocolate 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
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 Ganache:
- 6 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Make the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Slowly pour in the hot water and mix until the batter is thin and well-combined.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. - Make the Strawberry Mousse:
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
In a medium saucepan, heat the pureed strawberries over medium heat until they are warm. Add the bloomed gelatin and stir until dissolved. Remove from heat and let it cool to room temperature.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Gently fold the cooled strawberry mixture into the whipped cream until smooth and fully combined. - Assemble the Cake:
Once the chocolate cakes have cooled, cut each cake in half horizontally to create four layers.
Place the first layer of cake on a serving platter or cake board. Spread a generous layer of strawberry mousse over the cake. Top with the second layer of cake and repeat the process until all layers are stacked.
Once the final layer of cake is added, spread the remaining strawberry mousse over the top and sides of the cake. Chill the cake in the refrigerator for at least 2 hours to set the mousse. - Make the Chocolate Ganache:
In a microwave-safe bowl, heat the heavy cream until it begins to simmer (about 1-2 minutes in the microwave).
Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until the ganache is smooth and shiny. Let it cool slightly before pouring it over the top of the cake. - Finish and Serve:
Once the ganache is cooled but still pourable, drizzle it over the top of the cake, allowing it to cascade down the sides.
Garnish with fresh strawberries, chocolate shavings, or whipped cream, if desired.
Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving.
Notes
- For an extra pop of flavor, you can add a tablespoon of strawberry liqueur or vanilla extract to the mousse mixture.
- If you prefer, you can skip the chocolate ganache and simply dust the top of the cake with cocoa powder or powdered sugar.
- This cake can be made ahead of time and stored in the fridge for up to 2-3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes (for the cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 350
- Sugar: 28g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg