Chocolate Strawberry Mousse Cake

This chocolate mousse cake is one of my favorites during the winter, because the strawberries add not only flavor but make it so pretty and festive.

It’s made of chocolate biscuit base, topped with chocolate mousse and inside hides a thin layer of smooth and creamy strawbery mousse. On top there a chocolate ganache layer and lots of fresh strawberries. YUM!

Chocolate Strawberry Mousse Cake

Photo: Natalie Levin

5 from 7 votes

Chocolate Strawberry Mousse Cake

Servings 22 cm round cake pan
Author Natalie


For strawberry and vanilla mousse:

  • 2 grams gelatin powder
  • 10 ml. water
  • 1 large egg
  • 2 large egg yolks
  • 25 grams sugar
  • 1 tsp. vanilla extract
  • 150 grams strawberry puree
  • 50 grams soft butter
  • A little red food coloring optional
  • 125 ml. heavy cream

For chocolate biscuit:

  • 2 large eggs
  • 50 grams sugar
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • 40 grams all-purpose flour
  • 15 grams cocoa powder
  • 1/2 tsp. baking powder

For strawberry syrup:

  • 100 grams strawberry puree
  • 2-3 tbsp. water
  • 1-2 tbsp. strawberry liqueur or brandy

For dark chocolate mousse:

  • 2 grams gelatin powder
  • 10 ml. water
  • 300 grams dark chocolate at least 53% cocoa solids
  • 170 ml. milk
  • Pinch of salt
  • 2 large egg yolks
  • 15 grams sugar
  • 350 ml. heavy cream

For dark chocolate ganache:

  • 100 grams dark chocolate
  • 100 ml. heavy cream
  • 700-800 grams of strawberries

You will need:

  • 22 cm round baking ring
  • 18 cm round baking ring


  1. Strawberry and vanilla mousse: mix gelatin and water in a small bowl and set aside for 10 minutes at room temperature until the gelatin absorbs all liquid.
  2. In medium bowl, whisk egg yolks, sugar and vanilla until blended.
  3. Meanwhile, boil strawberry puree in a pan.
  4. Pour about 1/3 of strawberry puree into the egg mixture while whisking constantly until mixture is smooth.
  5. Transfer the egg mixture back into the pot with the remaining puree, whisk until blended and continue to cook over medium heat (stirring constantly with a spatula) until the mixture reaches 80-82c degrees.
  6. Dissolve the gelatin in the microwave and add into strawberry mixture, stirring until blended. Add butter and mix well until dissolved into the mixture.
  7. Add some food coloring and stir until smooth and incorporated.
  8. Strain the cream and cool for about 10 minutes at room temperature.
  9. Whip cream to soft peaks and fold gently into the strawberry cream.
  10. Pour the mousse into a 18 cm round baking ring, flatten the top and freeze for 3-4 hours, until completely frozen.
  11. Chocolate biscuit: preheat oven to 170c degrees and line a 22 cm pan with lightly greased baking paper.
  12. In a mixer bowl whip eggs, sugar, salt and vanilla at high speed for 4-5 minutes, or until you get a very airy cream.
  13. Sift in flour, cocoa and baking powder and mix gently just until blended.
  14. Pour the mixture into the pan and flatten the top.
  15. Bake for about 15-22 minutes or until a skewer inserted in the center comes out clean.
  16. Strawberry syrup: in a small saucepan put strawberry puree, liqueur and water and heat to simmering point. Remove from heat and cool until use.
  17. Dark chocolate mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs the liquid.
  18. Melt the chocolate in the microwave or over double-boiler.
  19. In a small saucepan, heat milk and salt to simmering point.
  20. In a separate bowl, whisk egg yolks and sugar until smooth.
  21. Pour about 1/3 of hot milk onto the yolk mixture while whisking until smooth.
  22. Return the mixture back into the pot with the remaining milk, mix well and continue to cook over medium-low heat, stirring with a spatula, until the mixture gets to approximately 80-82c degrees.
  23. Dissolve the gelatin and whisk into the cream.
  24. Strain the cream and pour over the melted chocolate. Mix until chocolate mixture is uniform. Cool for 10 minutes at room temperature.
  25. Whip the cream to soft peaks and gently fold into the chocolate mixture until smooth and quite sparse mousse is formed.
  26. Assemble the cake: generously brush the chocolate biscuit layer with strawberry syrup.
  27. Place a cake collar on the sides of the pan.
  28. Arrange strawberry halves on the sides, facing out.
  29. Pour about 1/2 of chocolate mousse onto the base.
  30. Extract the frozen strawberry mousse layer from the pan and place in the center of the chocolate mousse. Lightly press down to avoid air-pockets.
  31. Pour on the remaining chocolate mousse and straighten the top with a palate knife.
  32. Cool in the freezer for about 1 hour only and refrigerate for 4-5 hours at least, preferably overnight.
  33. Dark chocolate ganache: chop the chocolate and place in a small bowl.
  34. Heat cream to a simmer.
  35. Pour the hot cream over the chopped chocolate, wait a minute, and beat well until you get a uniform and shiny chocolate ganache.
  36. Pour the ganache over the cake and flatten the top.
  37. Cool in the refrigerator for 1 hour to set.
  38. Extract the cake from the pan and remove the cake collar.
  39. Decorate with strawberries and serve.

Recipe Notes

  • Keep the cake in the refrigerator up to 3-4 days.
  • It is important not to freeze the cake too long, because at thawing the strawberries may ooze fluid and the texture will be different.
  • Gluten free version: use cornstarch instead of flour.
Chocolate Strawberry Mousse Cake

Photo: Natalie Levin

Chocolate Strawberry Mousse Cake

Photo: Natalie Levin

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