Chocolate Strawberry Mousse Cake
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Chocolate Strawberry Mousse Cake filled with chocolate mousse and strawberry confit. This cake can be covered with chocolate velour or mirror glaze. Very light and airy dessert that can be perfect for Valentine’s Day or another occasion.
Why You’ll Love This Recipe
- A combination of chocolate and strawberry is perfect for Valentine’s Day. Try also Red Velvet Cupcakes or Macarons.
- Mousse cake is a very light and airy dessert. Check also Raspberry or Pumpkin Mousse.
- This recipe makes mini mouse cakes or large cakes. Try Burnt Basque Cheesecake or Kyiv Cake.
How to Make This Recipe
This recipe requires a few steps that need to be done before assembling mousse cakes. It may look like a lot of work, but it is manageable if you split your work over a few days. I love to make mousse cakes, because they are like putting together pieces of puzzle that at the end give amazing dessert. Read all instructions and foloow all steps when you are making this dessert. Can look complicated at the first, but really easy to make at home.
Step 1: Bake Chocolate Sponge Cake and cut heart-shaped bases for the mousse cakes.
Step 2: Make Strawberry Confit and fill silicon molds. Freeze until assembling cakes.
Step 3: Prepare chocolate mousse and fill silicon molds. Place frozen strawberry confit in each cavity.
Step 4: Cover each cavity with the chocolate sponge cake and freeze for 12-24 hours.
Unmold frozen cakes and cover them with mirror glaze or chocolate velour. I have a separate post on how to make a mirror glaze with detailed instructions. I recommend reading them first and only then covering mousse cakes. You can decorate cakes with edible gold or sprinkles. After that, leave the cakes for at least 2 hours in the fridge to defrost before cutting. Make sure you are using sharp knife for cutting. Serve cakes on the separate plate.
Expert Tips
- Strawberry puree can be replaced with raspberry or any other of your favorite flavors. Passion fruit, for example, will also go well with the milk chocolate mousse.
- When you are ready to assemble mousse cake, make sure everything is ready because chocolate mousse sets fast.
- Make sure you are using oil-based food coloring for chocolate velour.
- This recipe makes eight mini cakes or one large mousse cake. Check the mold form before assembling cakes. I like to use Silikomart or Pavoni molds.
Recipe FAQs
Store mousse cake in the fridge for 2-3 days.
No. After defrosting the mousse cake, the chocolate velour may crack and slide from the cake.
Keep assembled mouuse cake in the freeezer for a few month.
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Recipe
Chocolate Strawberry Mousse Cake
Equipment
- 1 stand mixer or electric hand mixer
- 1 small sauce pan
- 1 spatula
- 1 whisk
Ingredients
Chocolate Sponge Cake
- 2 eggs at room temperature
- 200 gr white granulated sugar 1 cup
- 50 gr vegetable oil 1/4 cup
- 180 gr all-purpose flour 1 1/2 cup
- 25 gr cocoa powder 1/4 cup
- 5 gr baking powder 1 tsp
Strawberry Confit
- 180 gr strawberry puree
- 50 gr white granulated sugar
- 5 gr pectin NH
- 1 gr citric acid
Chocolate Mousse
- 4 gr gelatin
- 24 gr cold water
- 140 gr heavy cream 1
- 125 gr milk chocolate
- 260 gr heavy cream 2 (cold)
Chocolate Velour
- 100 gr white chocolate
- 100 gr cocoa butter
- 5 gr oil-based food coloring
Instructions
How to Make Chocolate Sponge Cake
- Preheat oven to 350oF (175oC). Line up the baking sheet with parchment paper or baking mat.
- In the large mixing bowl, sift together flour, baking powder, and cocoa powder. Set aside.ย
- In a separate mixing bowl, whisk eggs with sugar until light and fluffy.
- Add vegetable oil and mix until all combined.ย
- Add dry ingredients and fold with the spatula. Do not overmix.ย
- Transfer the batter to a baking sheet and level up with the spatula.
- Bake at 350oF (175oC) for 10-15 minutes or until the toothpick inserted into the center comes out clean. Let cool for a few minutes, then transfer to a wire rack to cool completely.
- Using a heart cookie cutter, cut the chocolate sponge.
How to Make Strawberry Confit
- In a small cup or mixing bowl, mix sugar and pectin NH.
- In the small saucepan, add strawberries puree and warm up over medium heat to 40oC (104oF).
- Drizzle the sugar mixture over the puree and wait until it boils, mixing with the whisk all the time. When the mixture starts boiling, wait 20-30 seconds and turn off the heat.
- Add a pinch of citric acid and mix with the whisk.
- Transfer the confit into silicon forms and keep in the freezer until assembly.
How to Make Chocolate Mousse
- In the small mixing bowl or cup, mix powdered gelatin and cold water. Mix well and set aside.
- Place chocolate in the tall cup.
- In the small saucepan, over medium heat, bring to boil heavy cream 1, but do not boil.
- Add warm mixture over the chocolate and let it sit for a few minutes.
- Add gelatin mass to the chocolate mixture and emulsify with an immersion blender. Let the mixture cool to 90oF (32oC).
- In the mixing bowl, lightly whip cold heavy cream 2.
- Using a spatula, gently fold in whipped heavy cream to chocolate emulsion.
How to Assemble Chocolate Strawberry Mousse Cake
- Before assembling the mousse cake, make sure that you have everything ready because the mousse sets fast and should not be set aside.
- Pour the chocolate mousse into silicon molds about 2/3.
- Place frozen Strawbery Confit into a chocolate mousse and press lightly.
- Add more chocolate mousse and cover with the chocolate sponge.
- Using a spatula, clean the mousse from the sides of the molds.
- Freeze assembled cakes into the freezer for 12-24 hours.
- Unmold frozen cakes and cover them with mirror glaze or chocolate velour.
- Leave the cakes for at least 2 hours in the fridge to defrost before cutting.
How to Make Chocolate Velour
- In a small saucepan add white chocolate and cocoa butter.
- Heat the mixture to 40oC (104oF), wait until all melted, and transfer into tall cup.
- Add food coloring and emulsify with the emulsion blender.
- Stray mousse cakes.
Notes
- When you are ready to assemble mousse cake, make sure everything is ready because chocolate mousse sets fast.
- Make sure you are using oil-based food coloring for chocolate velour.
- This recipe makes eight mini cakes or one large mousse cake.