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Chocolate Strawberry Mousse Cake

A decadent dessert that combines rich chocolate with fresh strawberries, ideal for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Base
  • 12 tablespoons unsalted butter Plus 2 tablespoons melted for the pans.
  • 6 ounces semisweet chocolate, chopped Forms the base of your mousse.
  • 6 large egg yolks Adds creaminess and moisture.
  • 1/2 cup sugar Plus 1 tablespoon.
  • 3 large egg whites Whipped for airy consistency.
  • 2 pints strawberries, stems removed Adds freshness to the cake.
Mousse Layer
  • 16 ounces semisweet chocolate, chopped Essential for mousse layer.
  • 4 ounces white chocolate, chopped For decoration and contrast.
  • 6 large egg whites Again for fluffy texture.
  • 2 tablespoons granulated sugar Added to stabilize egg whites.
  • 1 cup heavy cream For luscious whipped layers.
  • 3/4 cup heavy cream Additional for whipping.
Ganache
  • 1 1/2 tablespoons unsalted butter Creates silky texture.
  • 1 1/2 tablespoons granulated sugar To sweeten the ganache.
  • 9 ounces semisweet chocolate, chopped Creates a smooth ganache.

Method
 

Preparation
  1. Lightly coat the insides of two 9 by 1-1/2 inch round cake pans with melted butter. Line the bottoms with parchment paper and coat again with more butter.
  2. Preheat your oven to 325 degrees for baking.
Making the Cake
  1. In a microwave-safe bowl, combine 6 ounces of semisweet chocolate and 12 tablespoons of butter. Heat for 1 minute, stir, and continue until melted and smooth. Allow to cool.
  2. In a mixer fitted with a paddle attachment, beat the egg yolks and 1/2 cup plus 1 tablespoon sugar on high for about 6 minutes until slightly thick.
  3. In another bowl, whip 3 egg whites until stiff peaks form, taking about 3-4 minutes.
  4. Gently fold the cooled chocolate mixture into the egg yolk mixture, followed by a quarter of the whipped egg whites, then incorporate the rest.
  5. Divide the batter between the prepared pans and bake for 25-30 minutes. Cool in the pans for 15 minutes, then refrigerate for 30 minutes.
Mousse Preparation
  1. Reserve 12 attractive strawberries for the top of your cake and puree 4 ounces using a blender to create 1/2 cup of strawberry puree. Refrigerate for later use.
  2. In another bowl, combine 16 ounces of semisweet chocolate, white chocolate, and the strawberry puree. Heat and stir until smooth, then let cool.
  3. In a mixer, whisk 6 egg whites until soft peaks form, gradually adding 2 tablespoons of sugar.
  4. Whip 1 cup of heavy cream until stiff, then blend a quarter of the egg whites into the chocolate mixture, followed by the whipped cream and remaining egg whites.
Assembly
  1. Place one cake layer in a springform pan, arrange strawberries upright on top, and cover with 3/4 of the mousse. Tap the pan to remove air bubbles and cover with additional mousse if needed.
  2. Press the second cake layer on top and refrigerate for 2 hours.
Ganache Preparation
  1. In a saucepan, heat 3/4 cup heavy cream, 1 1/2 tablespoons of butter, and 1 1/2 tablespoons of sugar. Pour the boiling mixture over the 9 ounces of chopped semisweet chocolate and let sit before stirring until smooth and cooling.
  2. Set aside some ganache for piping. Carefully remove the sides of the springform and pour the remaining ganache on top, smoothing it out. Refrigerate for at least 1 hour.
Final Decoration
  1. Pipe stars along the top of the cake and insert reserved strawberries into each star. Chill for an additional 30 minutes before serving.

Notes

The cake should be enjoyed within 24 hours for the best taste, as the strawberries may weep into the mousse after this period.