Happy Birthday, Grandma!

Happy birthday, Grandma! Every time we have a special family event, I choose to make this chocolate mousse and strawberry cake. I love it because it's not complicated, yet the result looks great on the table and has a balanced taste without being heavy. It helped me a lot to make the layers and creams one at a time, and in the end, everything came together just right. I've also kept some notes on the working method to ensure it turns out perfectly.

Quick Info

Total time: 6-7 hours (including cooling)
Active preparation: 2.5-3 hours
Baking: 25 minutes/layer
Servings: 12-14
Difficulty: medium
Occasion: anniversary, festive cake

Ingredients

White layer:
5 large eggs
8 tablespoons sugar
5 tablespoons flour
1 tablespoon cornstarch
2 tablespoons vanilla pudding powder
1 teaspoon baking powder
3 tablespoons oil
1 vial vanilla essence

Cocoa layer:
4 eggs
6 tablespoons sugar
4 tablespoons flour
1 tablespoon cornstarch
1 tablespoon cocoa powder
1 tablespoon chocolate pudding powder
1 teaspoon baking powder
2 tablespoons oil
1 vial rum essence

Syrup:
120 g sugar
300 ml water
3 tablespoons cognac
1 vial rum essence

Chocolate cream (mousse):
220 g dark chocolate
2 egg whites
2 tablespoons sugar
150 ml liquid cream
1/2 packet gelatin
60 ml hot water

Strawberry mousse:
150 ml liquid cream
200 g mascarpone
2 egg yolks
2 tablespoons sugar
2 tablespoons milk
250 g strawberries + 100 g sugar
1 packet gelatin

Glaze:
200 g white chocolate
4-5 tablespoons liquid cream

Chocolate strip:
200 g chocolate (1/3 dark chocolate, the rest milk chocolate)

Decoration:
chocolate-covered strawberries, chocolate pralines

Preparation Method

1. Layers

White layer:
1. Separate the eggs. Beat the yolks with half of the sugar and vanilla essence until they increase in volume and lighten in color. Gradually add the oil.
2. Beat the egg whites with a pinch of salt, then add the remaining sugar and mix until stiff and glossy peaks form.
3. Mix the flour, cornstarch, pudding powder, and baking powder, then sift them 2-3 times.
4. Fold in 1/3 of the egg whites into the yolks, then gradually add the dry mixture. Finally, fold in the remaining egg whites gently from bottom to top.
5. Pour the mixture into a 26 cm round cake pan lined with parchment paper. Bake in a preheated oven (180°C) for 25 minutes or until a toothpick comes out clean.
6. Let it cool completely.

Cocoa layer:
1. Repeat the same process: separate the eggs, beat the yolks with sugar and rum essence, add the oil.
2. Beat the egg whites with salt, mix, then gradually add the remaining sugar.
3. Mix the flour, cornstarch, cocoa powder, pudding powder, and baking powder, sift them.
4. Incorporate as with the white layer: 1/3 of the egg whites, the dry ingredients, then the remaining egg whites carefully.
5. Bake in the same pan, also at 180°C, for about 25 minutes.
6. Let it cool.

Both layers are cut horizontally in half after they have cooled completely. Use only one part of the cocoa layer; the rest can be saved for another dessert.

2. Syrup

1. Heat the water and sugar, letting it boil for 3-4 minutes.
2. Turn off the heat, add the cognac and rum essence. Let it cool completely.

3. Chocolate mousse

1. Melt the chocolate in a double boiler, stirring constantly.
2. Once fully melted, place the chocolate in a bowl and add 60 ml of hot water. Whisk quickly to create a glossy cream.
3. Hydrate the gelatin in 50 ml of cold water for 5 minutes, then melt it over steam without boiling.
4. Beat the egg whites with salt, add the sugar, and mix until stiff peaks form.
5. Whip the liquid cream separately until firm.
6. Add the melted gelatin to the cooled chocolate, mixing well.
7. Fold in the egg whites in 2-3 batches, mixing gently. Finally, fold in the whipped cream with wide motions.

4. Assembly: first part

1. Place the first layer of cake (white or cocoa) on a serving platter, securing a removable ring around it.
2. Lightly soak with the cooled syrup.
3. Spread the chocolate mousse evenly.
4. Place a slice of white layer over the mousse and soak it. Refrigerate until you prepare the strawberry mousse.

5. Strawberry mousse

1. In a small pot, place the strawberries and 100 g of sugar over low heat. Let them simmer gently until the fruit softens.
2. Blend with a mixer, then strain through a fine sieve. Cool the puree.
3. Combine the egg yolks, milk, and 2 tablespoons of sugar in a very low heat, stirring continuously until it thickens slightly. Do not let it boil. Cool the mixture.
4. Hydrate the gelatin in 50 ml of cold water, then melt it over steam.
5. Mix the mascarpone, then add the cooked egg yolks and strawberry puree. Blend well.
6. Incorporate the melted gelatin into the mascarpone and strawberry mixture.
7. Whip the liquid cream until firm.
8. Gradually fold the whipped cream into the strawberry cream.

6. Assembly: second part

1. Pour the strawberry mousse over the white layer of the cake, leveling it with a spatula.
2. Place the last white layer on top, soaking it well.
3. Refrigerate the cake for at least 4 hours, ideally overnight.

7. Glaze and decoration

1. Melt the white chocolate with the liquid cream, also in a double boiler.
2. Let it cool slightly, then spread the glaze over the cake.
3. Refrigerate to set.

8. Chocolate strip

1. Cut a piece of parchment paper to the length of the cake's circumference. I preferred to cut two smaller strips to prevent them from breaking easily.
2. Melt the chocolate (mix of dark and milk) over steam. Spread a thin layer on the parchment paper.
3. Refrigerate for 10-15 minutes, until it is no longer runny but still flexible.
4. Carefully apply the strips to the sides of the cake, pressing gently. After a few minutes, slowly peel off the paper.

9. Final decoration

Garnish with chocolate-covered strawberries and a few chocolate pralines. Keep the cake in the refrigerator until serving.

Why I make this recipe often

It’s a cake that I can adapt to the season – strawberries in spring, other fruits in summer. The layers are easy to make, and the mousses are not heavy. It assembles simply and can be worked on in stages.

Tips and variations

Tips

Make sure all components of the mousses are cold before mixing.
Do not mix the hot gelatin quickly into the cream; let it cool slightly.
Use a spatula and mix gently in all creams to maintain an airy texture.

Substitutions

The cognac in the syrup can be omitted or replaced with a little orange juice.
The mascarpone in the mousse can be replaced with cream cheese, but the taste will be slightly different.
If you don’t have vanilla/chocolate pudding, you can use only cornstarch.

Variations

You can use raspberries or blueberries for the mousse if strawberries are unavailable.
Instead of white chocolate glaze, you can use a thin layer of whipped cream.

Serving ideas

The cake slices easily with a knife dipped in hot water.
It’s perfect for birthdays, family events, or when you want a festive dessert without heavy creams.

Frequently Asked Questions

1. Can I make the cake a day in advance?
Yes, it’s even better to let it chill overnight; the creams set more beautifully.

2. How long does the cake last in the fridge?
It keeps well for 2-3 days, covered. The layers and mousses do not dry out.

3. What can I use instead of strawberries?
You can use raspberries, blueberries, or peaches, but adjust the sugar according to how sweet the fruits are.

4. Can I freeze the cake?
I do not recommend it; the textures of the mousses change upon thawing.

5. I don’t have a removable ring, what can I do?
You can improvise with rolled parchment paper secured with tape around the cake.

Nutritional values

Approximately, a slice of cake (out of 14) has about 350-400 kcal, with around 35-40 g carbohydrates, 22-25 g fats, and 6-7 g proteins. Values may vary depending on the amount of glaze and toppings used.

Storage and reheating

The cake should be stored in the refrigerator, covered, for up to 3 days. It is not suitable for freezing or reheating. The layers can be baked a day in advance, but the creams and glaze should be kept cold.

Separate the egg whites from the yolks. Mix the yolks with half of the sugar and vanilla essence until they double in volume, become creamy, and lighten in color, then add the oil. Separately, beat the egg whites with a pinch of salt, then gradually add the remaining sugar and beat until you achieve a very stiff and shiny meringue. Mix the dry ingredients and sift them 2-3 times. Add 1/3 of the egg whites to the yolks and gently mix. Gradually add the dry mixture, then the rest of the egg whites, folding gently from the bottom up with a spatula to avoid deflating the mixture. Line a 26 cm tray with baking paper and bake the cake in the preheated oven until a toothpick comes out clean (about 25 minutes). Do the same with the cocoa cake and let the layers cool completely. Then cut each layer in half horizontally. (I used one part of the cocoa layer for another dessert.) Boil water with sugar for 3-4 minutes. Remove from heat, add the brandy and rum, and let it cool. For the chocolate mousse, place the chocolate in a double boiler, stirring continuously until melted. Put the chocolate in a large bowl, add hot water, and whisk vigorously until well combined and you get a thicker, shiny cream. Beat the egg whites with a pinch of salt, then add the sugar and beat until you get a very stiff meringue. Whip the cream and set it aside. Hydrate the gelatin in 50 ml of cold water for 5 minutes, then melt it in a double boiler (be careful not to boil) and add it to the chocolate. Add the egg whites in 2-3 batches, gently folding with wide movements until perfectly incorporated. Also add the whipped cream, mixing gently. On the first soaked layer, place a removable ring and the chocolate cream. Cover with a part of the white layer, which you also soak. Refrigerate until you prepare the strawberry mousse. In a small saucepan, heat the strawberries with the sugar and let them simmer until the strawberries soften slightly. Using a blender, puree the strawberries until you get a fine puree. Strain the puree through a fine sieve and let it cool. In a bowl, combine the yolks with sugar and milk over low heat, stirring continuously until it thickens slightly. Let it cool, and in the meantime, hydrate the gelatin. Hydrate the gelatin in 50 ml of cold water for 5 minutes, then melt it in a double boiler (be careful not to boil). Add the gelatin to the yolks and mix well. Beat the mascarpone slightly, add the yolks and strawberry puree. Separately, whip the cream and gradually add it to the strawberry cream. Pour the strawberry mousse over the cake and cover with the last white layer, which you soak beforehand. Refrigerate the cake for at least 4 hours. Carefully remove the removable ring, then cover the cake with melted white chocolate mixed with liquid cream. Refrigerate again until the glaze hardens. For the chocolate strip, I prepared a baking paper the length of the cake. I then cut the strip in half to be more certain it won't break. I melted the chocolate in a double boiler, then I brushed the pieces of baking paper with it and refrigerated them until they set slightly (just enough so it doesn't run). I carefully attached the papers to the cake and left them until they completely set. I carefully peeled off the baking paper and decorated the cake with strawberries and chocolate pralines. It is absolutely sensational!

 Ingredients: White base: 5 large eggs, 8 tablespoons of sugar, 5 tablespoons of flour, 1 tablespoon of starch, 2 tablespoons of vanilla pudding powder, 1 teaspoon of baking powder, 3 tablespoons of oil, 1 vial of vanilla essence. Cocoa base: 4 eggs, 6 tablespoons of sugar, 4 tablespoons of flour, 1 tablespoon of starch, 1 tablespoon of cocoa, 1 tablespoon of chocolate-flavored pudding, 1 teaspoon of baking powder, 2 tablespoons of oil, 1 vial of rum essence. Syrup: 120 g sugar, 300 ml water, 3 tablespoons of cognac, 1 vial of rum essence. Chocolate cream (Mousse): 220 g dark chocolate, 2 egg whites, 2 tablespoons of sugar, 150 ml liquid cream, 1/2 packet of gelatin, 60 ml hot water. Strawberry Mousse: 150 ml liquid cream, 200 g mascarpone, 2 egg yolks, 2 tablespoons of sugar, 2 tablespoons of milk, 250 g strawberries + 100 g sugar, 1 packet of gelatin. Glaze: 200 g white chocolate, 4-5 tablespoons of liquid cream. Chocolate strip: 200 g chocolate (I used 1/3 dark chocolate and the rest milk chocolate). Additionally: chocolate-covered strawberries, chocolate pralines.

 Tags:  chocolate cake strawberry mousse cake mascarpone cream cake