Chocolate Strawberry Mousse Cake (Printable Version)
Dark chocolate sponge layers sandwiched with a light strawberry mousse, topped with fresh berries and cream rosettes.
# Ingredients:
→ For the chocolate cake
01 -
90 g /3/4 cup flour
02 -
170 g /3/4 cup sugar
03 -
35 g /1/3 cup cocoa powder
04 -
3/4 tsp baking soda
05 -
3/4 tsp baking powder
06 -
1/2 tsp salt
07 -
1 egg
08 -
125 ml /1/2 cup milk
09 -
60 ml /1/4 cup vegetable oil
10 -
1 tsp vanilla
→ For the strawberry mousse
11 -
2 large eggs separated
12 -
4 tbsp superfine/caster sugar
13 -
190 ml /3/4 cup blended fresh or frozen and thawed strawberries
14 -
3 tsp gelatine
15 -
3 tbsp water
16 -
250 ml /1 cup double cream/whipping cream
→ For the decoration
17 -
125 ml /1/2 cup double cream/whipping cream
18 -
2 tbsp icing sugar
19 -
1/2 tsp vanilla
20 -
3-4 strawberries halved
# Steps to Follow:
01 -
Preheat your oven to 350 F/180 C, butter and line a 9 inch cake pan with parchment paper.
02 -
Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated.
03 -
Pour into the prepared pan and bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove the cake from the pan and cool completely on a wire rack.
04 -
Separate the egg yolks from the egg whites. Process the strawberries in a blender or a food processor until smooth. If using frozen strawberries, thaw them first and drain the liquid before processing. Beat the egg yolks and sugar until light, then whisk in the processed strawberries.
05 -
Sprinkle the gelatin over the water in a small bowl and allow to go spongy, then put in the microwave for 30-40 seconds until the gelatin has dissolved. Stir in the strawberry, egg yolk and sugar mixture.
06 -
Whip the cream until holding its shape and fold into the mousse. Whisk the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set; between 10-15 minutes. Cut the cake into 2 layers with a long, sharp knife.
07 -
Place one layer back in the springform pan and pour in the mousse (it shouldn't be runny!) and let it set for 1 hour in the refrigerator. Place the top layer directly on the mousse layer and continue chilling for 2 more hours or until ready to serve. Whip the cream with icing sugar and vanilla.
08 -
Decorate the top of the cake with fresh strawberries and pipe cream rosettes around the edges.
# Additional Notes:
01 -
As the eggs in the mousse are not cooked, however tempered by the hot gelatine mixture, I have used free-range and organic eggs to be on the safe side.