A birthday party cannot be perfect without a beautiful cake. A great cake is a MUST in any party, and I always make birthday cakes for my friends and family.
This Nepolitan mousse cake was created for a special celebration, and combines the 3 most delicious flavors in the world to my taste: chocolate, strawberry and vanilla.
It’s made of a chocolate brownie bottom topped with strawberry mousse layer and vanilla white chocolate mousse layer. To top it all there’s a shiny strawberry glaze that drips a little to the sides and fresh strawberries for decoration.
It’s a festive and delicious cake that is simply a beautiful treat in any birthday party.
Nepolitan Mousse Cake: Chocolate Cake with Strawberry and White Chocolate Mousse
For the brownie bottom:
- 100 grams dark chocolate
- 75 grams (2/3 stick) butter
- 75 grams (1/3 cup) sugar
- ¼ tsp. salt
- 2 large eggs
- 35 grams (1/4 cup) all-purpose flour or cornstarch
For the strawberry mousse:
- 2 grams (1/2 tsp.) gelatin powder
- 10 ml. (2 tsp.) cold water
- 150 grams white chocolate chopped
- 30 grams (2 tbsp.) strawberry puree
- A little red food color optional
- 250 ml. (1 cup) cold whipping cream
For vanilla white chocolate mousse:
- 1 gram (1/4 tsp.) gelatin powder
- 5 ml. (1 tsp.) cold water
- 75 grams white chocolate
- 250 ml. (1 cup) cold whipping cream
- 1 tsp. vanilla extract
For the glaze:
- 200 grams (3-4 heaping tablespoons) smooth strawberry jam
- 3-4 strawberries halved
Brownie bottom: preheat oven to 170c degrees and grease the pan.
Chop the chocolate and put in a bowl. Add butter and melt together in the microwave or over double boiler until everything is melted and the mixture is uniform.
Add sugar and salt and whisk until combined.
Add the eggs one by one, while mixing between additions.
Add flour and mix only until uniform.
Pour the batter into the baking pan and straighten the top.
Bake the brownie bottom for 15-20 minutes or until it is set at the edges but still slightly soft in the center.
Strawberry mousse: in a small bowl, mix gelatin and water. Leave for about 10 minutes at room temperature until the gelatin absorbs the liquid.
In a bowl, put white chocolate and strawberry puree and melt in the microwave or over double-boiler until everything is melted and the mixture is uniform. If desired, add a little red food color to get a brighter color.
Dissolve the gelatin for a few seconds in the microwave and add the melted gelatin into the melted chocolate mixture. Mix well until uniform.
In a mixer bowl whip cream until you get a firm whipped cream.
Add 2-3 tablespoons of whipped cream into the chocolate mixture and mix well.
Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform strawberry mousse.
Pour the mousse over the brownie bottom and straighten the top. Cool in the freezer for about an hour for stabilization.
White chocolate mousse: in a small bowl, mix gelatin and water. Leave for about 10 minutes at room temperature until the gelatin absorbs the liquid.
In a bowl, put white chocolate and melt it in a microwave or over double-boiler until fully melted.
Dissolve the gelatin for a few seconds in the microwave and add to the melted chocolate. Mix well until combined.
In a mixer bowl whip cream and vanilla until you get a firm whipped cream.
Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well.
Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform white chocolate mousse.
Pour the mousse over the strawberry mousse layer and straighten the top.
Strawberry glaze: place the jam in a small bowl and heat a little in the microwave until it softens.
Drain the jam to get it perfectly smooth.
Pour the jam over the frozen cake and tilt the cake pan a little so that the jam covers the top of the cake.
Freeze for 2-3 hours until set.
Remove the cake carefully from the pan.
Decorate with strawberry halves and serve.
- You can keep the cake in the freezer (without the strawberry decoration) for up to a month.
- Transfer the cake to the refrigerator overnight before serving to get a good creamy texture for serving.
- Instead of strawberries you can use raspberries, cherries or any other berries you like. The jam and the puree should change accordingly.
- Keep the cake in a closed container in the refrigerator for 4-5 days.
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