Introduction
Indulge in the decadent Chocolate Strawberry Mousse Cake, a luxurious dessert that combines rich chocolate with the fresh flavor of strawberries. This cake is not only visually stunning but also promises a delightful experience with its velvety chocolate mousse layers and sweet strawberry accents. Perfect for special occasions or as a treat for yourself, this cake is sure to impress.
Detailed Ingredients with measures
For the chocolate cake:
– All-purpose flour: 1 cup
– Granulated sugar: 1 cup
– Unsweetened cocoa powder: 1/2 cup
– Baking powder: 1 tsp
– Baking soda: 1/2 tsp
– Salt: 1/4 tsp
– Eggs: 2 large
– Milk: 1/2 cup
– Vegetable oil: 1/4 cup
– Vanilla extract: 1 tsp
– Boiling water: 1 cup
For the mousse:
– Dark chocolate: 200g
– Heavy cream: 1 cup
– Powdered sugar: 2 tbsp
– Vanilla extract: 1 tsp
– Eggs: 4 large (separated)
– Salt: a pinch
For the strawberry layer:
– Fresh strawberries: 1 cup (sliced)
– Sugar: 2 tbsp
– Lemon juice: 1 tbsp
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings
Detailed Directions and Instructions
Prepare the Cake Base
Start by preheating your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper. In a mixing bowl, combine flour, cocoa powder, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually incorporate the dry ingredients into the wet mixture, alternating with milk. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
Make the Strawberry Mousse
In a saucepan, combine strawberries and sugar over medium heat. Cook until strawberries are soft and juices are released. Mash the strawberries and strain the mixture to obtain a smooth puree. Allow to cool. In a separate bowl, whip heavy cream until soft peaks form. In another bowl, dissolve gelatin in water and heat it slightly to melt. Combine the strawberry puree with the gelatin, then fold in the whipped cream gently until well combined. Refrigerate the mousse until slightly set.
Assemble the Cake
Once the cake has cooled, slice it in half horizontally to create two layers. Place one layer on a serving plate, spread half of the strawberry mousse over it, and then add a layer of sliced strawberries. Top with the second cake layer and spread the remaining mousse on top, smoothing it out evenly. Refrigerate the assembled cake for at least 3 hours until set.
Prepare the Chocolate Ganache
In a heatproof bowl, combine chopped chocolate and heavy cream. Heat the mixture in the microwave or over a double boiler until the chocolate begins to melt. Stir until smooth and fully combined. Allow the ganache to cool slightly before pouring it over the set mousse cake, letting it drip down the sides for a beautiful finish.
Decorate and Serve
Once the ganache has set, decorate the top of the cake with fresh strawberries and some chocolate shavings if desired. Slice the cake carefully and serve chilled.
Notes
Choosing Strawberries
Select ripe and sweet strawberries for the best flavor in the mousse.
Gelatin Alternatives
If you prefer a vegetarian option, swap gelatin for agar-agar, but note that it may require adjustments in the setting process.
Storing the Cake
This cake can be made a day in advance. Store any leftovers in the refrigerator for up to 3 days but note that the texture may change slightly.
Serving Suggestions
This cake pairs wonderfully with whipped cream or additional strawberry sauce for serving.
