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Chocolate Cake with Strawberry Mousse Recipe

When creating a dessert for special occasions, this Chocolate Cake with Strawberry Mousse recipe is a perfect choice. With its fluffy layers of chocolate cake and a creamy strawberry mousse, this recipe brings together the rich flavor of chocolate and the freshness of strawberries.

Chocolate Cake with Strawberry Mousse Recipe

Whether you’re celebrating Valentine’s Day, a birthday, or simply want to treat yourself, this cake is a crowd-pleaser. The combination of smooth mousse, tender cake, and vibrant toppings makes it worth the time to bake.

Plus, you’ll feel like a pro baker when you unveil this show-stopping dessert!

Ingredients

This recipe calls for simple ingredients, found in any grocery store:

Chocolate Cake

  • Flour: Provides structure and helps the cake hold together.
  • Cocoa powder: Gives the cake its rich, chocolatey flavor and deep color.
  • Baking soda: Helps the cake rise and gives it a light, airy texture.
  • Baking powder: Works with baking soda to help the cake rise, giving it a soft crumb.
  • Salt: Enhances the other flavors, balancing the sweetness and bringing out the chocolate.
  • Vegetable oil: Keeps the cake moist and adds a smooth texture.
  • Granulated sugar: Sweetens the cake and helps create a tender texture by attracting moisture.
  • Eggs: Bind the ingredients together and provide structure, while also helping the cake rise.
  • Vanilla extract: Adds warmth and depth to the flavor, complementing the chocolate.
  • Sour cream: Adds a creamy texture and a slight tang that balances the sweetness, making the cake feel rich and moist.
  • Coffee: Intensifies the chocolate flavor, making it taste more robust, without adding any noticeable coffee flavor.

Strawberry Mousse

  • Strawberry pudding mix and milk: Create the base for the mousse with a smooth and creamy texture.
  • Heavy cream: Whipped to stiff peaks, it adds fluffiness to the mousse.
  • Freeze-dried strawberry powder: Boosts the strawberry flavor naturally.
  • Vanilla extract: Complements the strawberries for a balanced flavor.

Topping

  • Fresh strawberries: Add color, freshness, and a burst of natural sweetness.
  • Chocolate shavings: Optional, but they make the cake even more indulgent.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Add-ons

  • Mixed berries: Swap fresh strawberries for a mix of fresh berries.
  • White chocolate ganache: Drizzle over the top of the cake for added sweetness.

Substitutions

  • Chocolate Mousse Cake: Replace the strawberry mousse with dark chocolate mousse for a more intense chocolate experience. For this, replace the strawberry powder with 3 tablespoons of cocoa powder.
  • Other Fruit Pudding: Try using a different flavor of pudding, like raspberry or lemon, to complement the layer of chocolate cake. Fold in the whipped cream and add 1/3 cup of raspberry powder (the same amount as strawberry powder), or 2 teaspoons of lemon juice, depending on the flavor you choose.

How to Make This Chocolate Strawberry Mousse Cake

Chocolate Cake Recipe:


Preheat your oven to 350°F. Grease a 9-inch springform pan, dust it lightly with cocoa powder and line the bottom with parchment paper.

In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt, then set it aside. 

In a large bowl of a stand mixer, beat the oil and sugar for about a minute until well combined. Add the eggs one at a time, mixing after each one. Stir in the vanilla and sour cream until smooth.

Gradually add the dry ingredients and coffee, alternating between the two, mixing until everything is incorporated. Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Strawberry Mousse Recipe:

In a large bowl, whisk the pudding mix and milk on high speed for about 2 minutes and set it aside. 

Using a mixer with a whisk attachment, whip the heavy cream, vanilla, and freeze-dried strawberry powder until stiff peaks form. 

Gently fold the whipped cream into the pudding mixture with a spatula, being careful to keep the mixture light and airy. Make sure to scrape the sides of the bowl for an even mix.

Assemble


Trim the dome off the cake using a serrated knife or cake leveler to create a flat surface. Place the cake back into the springform pan, and line the sides of the pan tightly with parchment or acetate for a clean edge.

Spread the strawberry mousse in a single layer over the cake, smoothing it with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

When the mousse has set, carefully remove the cake from the pan by stabilizing the bottom while removing the rim.

Discard the parchment paper and transfer the cake to a serving plate. Finish with fresh strawberries and chocolate shavings for a decorative touch.

Expert Tips

  • Bring all ingredients to room temperature before starting. This ensures everything mixes evenly and creates a smooth batter.
  • When whipping heavy cream, make sure the bowl and whisk attachment are chilled. This helps achieve stiff peaks faster.
  • To prevent the mousse from deflating, fold the whipped cream into the strawberry mixture gently with a rubber spatula.
  • For clean cake slices, use a thin knife dipped in hot water and wiped dry between cuts.

Expert Tips for Working with Shaved Chocolate

  • Use the right chocolate: The Best chocolate to use is a high-quality chocolate bar (bittersweet, dark, or milk) for the best texture and flavor. Avoid using chocolate chips, as they don’t shave well due to stabilizers.
  • Soften the chocolate slightly: If your chocolate bar is too hard, microwave it for 5-10 seconds or let it sit at room temperature for a few minutes. This will make shaving easier.
  • Use the right tools: A vegetable peeler is perfect for creating thin, elegant curls. For finer shavings, use a grater or the edge of a sharp knife.
  • Chill the shavings: If your shavings start to soften or lose their shape, place them in the fridge for a few minutes to firm up before using.
  • Practice makes perfect: Don’t worry if it’s your first time trying this and the first shavings aren’t flawless—once you get the hang of it, the process becomes much easier!

Frequently Asked Questions

How should I store this cake?

You can store this cake in the refrigerator for up to 3 days, covered loosely with plastic wrap or in an airtight container to prevent it from drying out. It needs to be refrigerated since it has heavy cream as an ingredient.

Can I make this cake ahead of time?

Yes! You can bake the cake layers and prepare the mousse a day in advance. Assemble it the next day for the freshest taste.

Can I freeze this cake?

Yes, you can! Place the fully assembled cake (without fresh strawberries or decorations) in the freezer uncovered for 1-2 hours to firm up.

Once firm, wrap it tightly in plastic wrap and a layer of aluminum foil to prevent freezer burn. Freeze for up to 1 month.

To serve, thaw the cake in the refrigerator overnight, and add the fresh strawberries and chocolate shavings just before serving for the best presentation.

What if I don’t have a springform pan?

Use a regular round pan (9-inch) with plastic wrap, making sure it covers the entire bottom of the pan and comes up the sides with plenty of overhang. This will act as your “lifting handle.” Add the parchment paper or acetate as you normally would.

Can I use frozen strawberries?

I wouldn’t recommend using frozen strawberries in the mousse because they can add extra moisture, which might prevent it from setting properly. The same goes for the strawberry decorations—since the cake needs to be refrigerated, the strawberries will thaw and release moisture on top of the cake.

Do I need egg whites for this recipe?

No, because the mousse mixture uses pudding and whipping cream as a stabilizer, you do not have to worry about creating a traditional mousse.

Do I need a stand mixer for this recipe?

A stand mixer is ideal for whipping the heavy cream & pudding mix to the right consistency. However, a handheld electric mixer works well too—just use a deep bowl to avoid splashes!

Take a look at the links below for more strawberry recipes, or click this link to find more cake recipes to try!

Tag me on Instagram to see your amazing creations!

If you make this recipe, please be sure to give it a star rating and leave a comment!

Chocolate Cake with Strawberry Mousse Recipe
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5 from 1 vote

Chocolate Cake with Strawberry Mousse Recipe

When creating a dessert for special occasions, this Chocolate Cake with Strawberry Mousse recipe is a perfect choice. With its fluffy layer of chocolate cake and a creamy strawberry mousse, this recipe brings together the rich flavor of chocolate and the freshness of strawberries.
Prep Time30 minutes
Cook Time30 minutes
fridge time6 hours
Total Time7 hours
Course: Cakes
Cuisine: American
Keyword: Chocolate Cake with Strawberry Mousse Recipe, chocolate strawberry mousse cake, Maria Corcuera, Strawberry and Chocolate mousse cake, sweet fix baker
Servings: 12 people

Equipment

  • 1 Electric mixer
  • 1 whisk attachment
  • 1 9-inch springform pan
  • 1 sheet parchment paper

Ingredients

Chocolate Cake

  • 1 1/4 cup all-purpose flour using the spoon and level method
  • 1/3 cup unsweetened cocoa powder using the spoon and level method
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup full-fat sour cream room temperature
  • 1/2 cup coffee

Strawberry Mousse

  • 3.4 ounce vanilla pudding mix
  • 1 cup full-fat milk
  • 1 1/2 cups heavy whipping cream chilled
  • 1/3 cup freeze-dried strawberry powder can be made with dried-freeze strawberries in a food processor
  • 1 teaspoon pure vanilla extract

Topping

  • 1 1/2 cup whole and halved fresh strawberries washed and dried
  • 1/8 cup chocolate shavings optional

Instructions

Chocolate Cake

  • Preheat your oven to 350°F. Grease a 9-inch springform pan, dust it lightly with cocoa powder, and line the bottom with parchment paper.
  • In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt, then set it aside. 
    1 1/4 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
  • In a large bowl of a stand mixer, beat the oil and sugar for about a minute until well combined. Add the eggs one at a time, mixing after each one. Stir in the vanilla and sour cream until smooth.
    3/4 cup vegetable oil, 3/4 cup granulated sugar, 2 large eggs, 1/2 teaspoon pure vanilla extract, 1/4 cup full-fat sour cream
  • Gradually add the dry ingredients and coffee, alternating between the two, mixing until everything is incorporated.
    1/2 cup coffee
  • Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Strawberry Mousse

  • In a large bowl, whisk the pudding mix and milk on high speed for about 2 minutes and set it aside. 
    3.4 ounce vanilla pudding mix, 1 cup full-fat milk
  • Using a mixer with a whisk attachment, whip the heavy cream, vanilla, and freeze-dried strawberry powder until stiff peaks form. 
    1 1/2 cups heavy whipping cream, 1/3 cup freeze-dried strawberry powder, 1 teaspoon pure vanilla extract
  • Gently fold the whipped cream into the pudding mixture with a spatula, being careful to keep the mixture light and airy. Make sure to scrape the sides of the bowl for an even mix.

Assemble

  • Trim the dome off the cake using a serrated knife or cake leveler to create a flat surface. Place the cake back into the springform pan, and line the sides of the pan tightly with parchment or acetate for a clean edge.
  • Spread the strawberry mousse in a single layer over the cake, smoothing it with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  • When the mousse has set, carefully remove the cake from the pan by stabilizing the bottom while removing the rim. Discard the parchment paper and transfer the cake to a serving plate.
    Finish with fresh strawberries and chocolate shavings for a decorative touch.
    1 1/2 cup whole and halved fresh strawberries, 1/8 cup chocolate shavings

Notes

Add-ons & Substitutions

Add-ons

  • Mixed berries: Swap fresh strawberries for a mix of fresh berries.
  • White chocolate ganache: Drizzle over the top of the cake for added sweetness.

Substitutions

  • Chocolate Mousse Cake: Replace the strawberry mousse with dark chocolate mousse for a more intense chocolate experience. For this, replace the strawberry powder with 3 tablespoons of cocoa powder.
  • Other Fruit Pudding: Try using a different flavor of pudding, like raspberry or lemon, to complement the layer of chocolate cake. Fold in the whipped cream and add 1/3 cup of raspberry powder (the same amount as strawberry powder), or 2 teaspoons of lemon juice, depending on the flavor you choose.

Expert Tips

  • Bring all ingredients to room temperature before starting. This ensures everything mixes evenly and creates a smooth batter.
  • When whipping heavy cream, make sure the bowl and whisk attachment are chilled. This helps achieve stiff peaks faster.
  • To prevent the mousse from deflating, fold the whipped cream into the strawberry mixture gently with a rubber spatula.
  • For clean cake slices, use a thin knife dipped in hot water and wiped dry between cuts.

Expert Tips for Working with Shaved Chocolate

  • Use the right chocolate: The Best chocolate to use is a high-quality chocolate bar (bittersweet, dark, or milk) for the best texture and flavor. Avoid using chocolate chips, as they don’t shave well due to stabilizers.
  • Soften the chocolate slightly: If your chocolate bar is too hard, microwave it for 5-10 seconds or let it sit at room temperature for a few minutes. This will make shaving easier.
  • Use the right tools: A vegetable peeler is perfect for creating thin, elegant curls. For finer shavings, use a grater or the edge of a sharp knife.
  • Chill the shavings: If your shavings start to soften or lose their shape, place them in the fridge for a few minutes to firm up before using.
  • Practice makes perfect: Don’t worry if it’s your first time trying this and the first shavings aren’t flawless—once you get the hang of it, the process becomes much easier!

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