Strawberry Chocolate Mousse Cake Recipe

If you’re looking to wow your friends or treat yourself to something truly special, Strawberry Chocolate Mousse Cake is a showstopper every time. Imagine a chocolate sponge that’s light as a cloud, wrapped in a silky vanilla mousse with ribbons of strawberry flavor and bursts of fresh berries—this dessert is as beautiful as it is irresistible. With layers that harmonize in both taste and texture, every forkful is like a little celebration. Trust me, Strawberry Chocolate Mousse Cake always disappears faster than you’d think, so get ready to add a new favorite to your repertoire!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

This Strawberry Chocolate Mousse Cake keeps things simple by relying on classic ingredients in creative ways. Each component—whether it’s the rich cocoa, ripe strawberries, or luscious whipped cream—plays a unique role in building the flavor and eye-catching look of the cake. Here’s why every item matters:

• Eggs: Essential for creating a fluffy, delicate chocolate sponge that forms the cake’s foundation.
• Sugar: Adds just the right amount of sweetness to both the sponge and mousse layers, balancing the other flavors.
• Cake flour: Ensures the base is tender and soft rather than dense.
• Cocoa powder: Brings deep, rich chocolate notes that pair beautifully with strawberries.
• Milk: Moistens the sponge and mousse, guaranteeing a velvety bite every time.
• Melted butter: Lends a gorgeous richness to the sponge, making it melt in your mouth.
• Heavy cream (chilled): Whips up into the billowy mousse that wraps the entire cake in creaminess.
• Egg yolks: Add silkiness and depth to the custardy mousse layer.
• Vanilla extract: Infuses the mousse with classic, fragrant sweetness.
• Gelatin powder + water: Gives the mousse its dreamy, airy yet sliceable texture—no mousse collapse here.
• Fresh strawberries: The star fruit! They line the cake and provide juicy bursts in every piece.
• Strawberry jam or puree (optional): Extra punch of berry flavor, perfect for strawberry fans.
• Whole strawberries (for decoration): Adds freshness and visual wow on top.
• Cocoa powder (for dusting): A little contrast in color and taste; just a light finish does it.
• Small fondant flowers or whipped cream rosettes: Make your Strawberry Chocolate Mousse Cake a centerpiece—let your creativity shine.

How to Make Strawberry Chocolate Mousse Cake

Step 1: Bake the Chocolate Sponge

Begin by preheating your oven to 170°C (340°F) and lining a round cake pan (20cm is perfect for this). In a mixing bowl, gently whisk together the eggs and sugar over a water bath until the mixture becomes light and fluffy—this is key for a sponge that’s airy and tender. Next, sift in the cake flour and cocoa powder, folding carefully to maintain that lovely volume. Pour in the milk and melted butter, then mix just until combined. Spread the batter into your pan and bake for about 15 to 18 minutes, or until a toothpick comes out clean. Let it cool fully before slicing into one or two thin layers.

Step 2: Prepare the Vanilla Mousse

While the sponge cools, bloom the gelatin by letting it soak in water for 5 minutes. Meanwhile, gently heat the milk and vanilla in a saucepan until warm (not boiling) and whisk in the egg yolks and sugar. Stir constantly until the custard thickens just a bit. Take off the heat, and add in your bloomed gelatin, stirring until completely dissolved. Let it cool to room temperature. Next, whip your chilled heavy cream into soft peaks, then fold it into the cooled custard. Give the mousse a brief chill so it thickens slightly before assembling.

Step 3: Assemble the Strawberry Chocolate Mousse Cake

Place your chocolate sponge layer at the bottom of a springform pan. Line the inner wall of the pan with halved fresh strawberries, cut side facing out. Pour in half the mousse and smooth the surface gently. If you’re using strawberry jam or puree, spoon it on now for an extra hit of berry goodness. Add another layer of strawberries if you like, then the rest of the mousse. Level the top and tap the pan lightly on the counter to release any air bubbles. Chill for at least 4 hours, or until completely set—the anticipation will be worth it!

Step 4: Decorate

Once your Strawberry Chocolate Mousse Cake is set, it’s time for the fun part! Carefully run a warm knife around the inside of the pan and release the cake. Dust the top lightly with cocoa powder for a classic look, pipe whipped cream or mousse in small rosettes if you like, then finish with whole strawberries and a scattering of edible flowers or fondant decorations. Your masterpiece is complete—stand back and admire!

How to Serve Strawberry Chocolate Mousse Cake

Garnishes

Dress up your Strawberry Chocolate Mousse Cake with a flourish of fresh strawberries, a gentle dusting of cocoa powder, and some pretty fondant flowers or piped whipped cream rosettes. These simple touches not only make the cake look straight from a pâtisserie, they also add extra flavor and texture to every slice.

Side Dishes

This cake needs little accompaniment, but if you’re creating a dessert spread, try pairing it with a scoop of vanilla bean ice cream or a dollop of tangy crème fraîche. The contrast adds complexity while letting the chocolate and strawberry shine. For a special brunch, a glass of sparkling wine accentuates the bright berry notes beautifully!

Creative Ways to Present

Cut your Strawberry Chocolate Mousse Cake into slender wedges and serve on colorful plates for a festive vibe, or arrange individual portions in elegant dessert glasses for a more refined touch. Tiny edible flowers or gold leaf can take your presentation to the next level. Remember—the first bite is with the eyes, so have fun making each serving feel like a gift!

Make Ahead and Storage

Storing Leftovers

Cover any remaining Strawberry Chocolate Mousse Cake with plastic wrap or transfer to an airtight container, and store in the refrigerator. It keeps well for up to three days while staying moist and soft—just be sure to hide it in the back if you’re trying to save it!

Freezing

If you want to prepare your mousse cake well in advance, you can freeze it (before decorating) for up to a month. Wrap the cake tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before adding final touches like cocoa and berries.

Reheating

Strawberry Chocolate Mousse Cake is best enjoyed cold or at cool room temperature, so no reheating is needed! In fact, letting it sit at room temp for 15-20 minutes before serving is the secret to the creamiest mousse texture.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries give the cleanest look and lightest texture, you can use thawed frozen berries in the lining and for the jam layer. Just pat them dry thoroughly so they don’t water down your mousse.

What if I don’t have a springform pan?

No worries! You can use a regular cake pan lined with parchment and assemble the cake upside down, then flip it out before decorating. A tall-sided loaf pan works in a pinch, too.

Can I make the mousse chocolate-flavored instead of vanilla?

Definitely! Swap half the vanilla mousse for melted chocolate folded into the custard base, or whisk in cocoa powder for a subtle twist. Just keep the ratios similar so the mousse sets properly.

Is there a vegetarian alternative to gelatin?

Yes, you can use powdered agar-agar in place of gelatin. It sets more firmly, so use slightly less and bloom it in warm liquid—perfect for those wanting a plant-based version of Strawberry Chocolate Mousse Cake.

How do I slice the cake cleanly for serving?

Dip a sharp knife in hot water and wipe dry between cuts. This keeps the mousse layer from sticking and ensures every slice looks bakery-perfect, with those beautiful strawberry edges on display.

Final Thoughts

If you’ve never made a Strawberry Chocolate Mousse Cake before, now’s the perfect time to try—it’s easier than it looks and truly unforgettable! The combination of rich chocolate, creamy mousse, and fresh strawberries is pure happiness on a plate. I hope you have as much fun making (and sharing) this cake as I always do!