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.
Servings: 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 (156.25 g) all-purpose flour, 1/3 cup (28.67 g) unsweetened cocoa powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 1 teaspoon baking powder, 1/2 teaspoon (0.5 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 (177.44 ml) vegetable oil, 3/4 cup (150 g) granulated sugar, 2 large eggs, 1/2 teaspoon (0.5 teaspoon) pure vanilla extract, 1/4 cup (57.5 g) full-fat sour cream
- Gradually add the dry ingredients and coffee, alternating between the two, mixing until everything is incorporated.1/2 cup (118.5 g) 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 (96.39 g) vanilla pudding mix, 1 cup (236.59 ml) 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 (354.88 ml) heavy whipping cream, 1/3 cup (78.86 g) 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 (216 g) whole and halved fresh strawberries, 1/8 cup (29.57 g) 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!
