Chocolate and Strawberry Mousse Cake
Usually, after Christmas, there are quite a few sweets left at home, but when my boyfriend's birthday came on December 26th, I still made a cake. I didn't go for heavy creams or a lot of butter since neither of us likes rich desserts, so I opted for a light cake with chocolate mousse and strawberry mousse. It was eaten quite quickly, which is a sign that everyone enjoyed it.
Quick info
Total time: about 5-6 hours (including cooling and chilling time)
Preparation time: about 1 hour
Baking time: 30-35 minutes for the base
Servings: 10-12
Difficulty: medium
Recipe type: festive cake, suitable for birthdays or other special occasions
Ingredients
For the base:
5 eggs
5 tablespoons of sugar
5 tablespoons of oil
5 tablespoons of flour
2 packets of baking powder
3 packets of vanilla sugar
For the chocolate mousse:
200 g dark chocolate (70%)
150 ml liquid cream
200 ml liquid cream (for whipping separately)
100 g butter
1 teaspoon of lavender flowers
3 sheets of gelatin
For the strawberry mousse:
250 g frozen strawberries
400 ml 0% fat yogurt
200 ml liquid cream
3 sheets of gelatin
200 g brown sugar
Preparation method
1. Preparing the base:
Separate the egg yolks from the whites. Whip the egg whites with a pinch of salt until stiff peaks form. Beat the yolks with the sugar until they lighten in color and double in volume. Incorporate the oil, then the flour, baking powder, and vanilla sugar. Mix well. Finally, gently fold in the egg whites to avoid losing volume. Pour everything into a springform cake pan (I used a medium one), lined if necessary. Bake the base in a preheated oven at 180°C for about 30-35 minutes, until a toothpick comes out clean. Remove the base and let it cool completely.
2. Chocolate mousse:
Place 150 ml of liquid cream in a small saucepan along with the butter over low heat. When the cream starts to heat up, add the gelatin (previously soaked in cold water for 5-10 minutes and gently squeezed), then add the broken chocolate and crushed lavender flowers. Stir continuously until the chocolate melts, without letting it boil. Once the chocolate is melted, let it cool.
Separately, whip 200 ml of liquid cream until stiff. When the chocolate mixture has cooled to near room temperature (still fluid but not warm), gradually add it to the whipped cream, gently homogenizing. Pour this mixture over the completely cooled base, level it out, and then place the pan in the refrigerator for at least two hours to let the mousse set.
3. Strawberry mousse:
Put the frozen strawberries with the brown sugar in a small saucepan over low heat, and let them soften and the sugar dissolve. Blend everything with an immersion blender directly in the pot until you get a smooth sauce. While it's still hot, add the gelatin (soaked as for the chocolate mousse). Mix well and let it cool.
In the meantime, whip 200 ml of cream until it becomes stiff. Mix the yogurt with the whipped cream. When the strawberry sauce is cool but still fluid, add it to the yogurt and cream mixture and homogenize.
Remove the cake from the refrigerator, check if the chocolate mousse has set, then pour the strawberry mousse on top and level it out. Return the cake to the refrigerator, preferably until the next day.
4. Decoration:
The next day, remove the cake from the pan and decorate it with a little whipped cream or as desired. I kept it simple because it looks good as it is.
Why I make this recipe often
I love making this cake because it’s light, the layers look beautiful, it doesn’t have complicated ingredients, and it always turns out well. It can also be prepared a day in advance, which is helpful if you have guests.
Tips and variations
Tips
Make sure the base cools very well; otherwise, the mousse will soften or the layers will mix.
The gelatin needs to be well-hydrated to avoid issues with setting.
If you don't have lavender flowers, you can skip them, but the aroma is subtle and interesting.
Substitutions
You can use plant-based cream if you don’t have fresh cream, but the texture will change slightly.
Greek yogurt can be used instead of fat-free yogurt for a richer consistency.
Fresh strawberries work just as well, but they need to be cooked a little with the sugar.
Variations
You can add a thin layer of strawberry jam between the base and the chocolate mousse for a more intense fruit flavor.
The chocolate mousse can also be made with regular chocolate, without lavender.
You can change the order of the layers if you prefer a different look when sliced.
Serving ideas
It’s great cold, straight from the fridge.
If you want to serve it at an event, decorate it with fresh fruits or grated chocolate, but keep in mind that it doesn't last long at room temperature.
Frequently asked questions
1. Can it be made without lavender?
Yes, lavender is not mandatory, but it adds a subtle flavor. You can easily omit it.
2. Can I use powdered gelatin instead of sheets?
Yes, but you need to calculate the equivalent (about 5 g of powdered gelatin for 3 sheets). Hydrate and melt it as per the recipe.
3. Can the base be soaked?
Yes, but don’t overdo it – the mousse is already quite moist. Use a simple syrup if you want, but without alcohol for kids.
4. What can I use to decorate the cake?
Whipped cream, fresh fruits (strawberries, raspberries), or chocolate shavings work well. Simple is also fine.
5. Can I freeze the cake?
I do not recommend it, as the strawberry mousse and yogurt may release water after thawing.
Nutritional values
Approximately, per serving out of 12:
Calories: about 300-340 kcal
Protein: 6-7 g
Carbohydrates: 35-38 g
Fat: 15-17 g
Values may vary depending on the type of cream, yogurt, and chocolate used. It's a lighter cake than many other options with heavy creams.
Storage and reheating
The cake keeps well in the refrigerator, covered, for 2-3 days. There’s no point in reheating it. It’s best served cold. If there are leftovers, slices can be kept in the fridge and eaten the next day. I do not recommend freezing, as the mousses change texture.
Ingredients: I used for the base: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of oil, 5 tablespoons of flour, 2 baking powders, 3 vanilla sugars. For the chocolate mousse: 200g of 70% chocolate, 150ml of cream + 200ml, 100g of butter, a teaspoon of lavender flowers, 3 sheets of gelatin. For the strawberry mousse: 250g of strawberries (frozen), 400ml of 0% fat yogurt, 200ml of liquid cream, 3 sheets of gelatin, 200g of brown sugar.
