Chocolate mousse cake with strawberry cream

Chocolate mousse cake with strawberry cream

In a world full of delicious desserts, the chocolate mousse cake with strawberry cream shines like a jewel. This is a cake I created especially for celebrations, but it can be enjoyed anytime you want to indulge your taste buds. It's light, slightly extravagant, and at the same time, full of enticing flavors. Whether it’s a party, a picnic, or simply a quiet evening at home, this cake will bring smiles to the faces of your loved ones.

Total preparation time: 2 hours
Preparation time: 45 minutes
Baking time: 20 minutes
Number of servings: 12

Ingredients:

For the base:
- 3 large eggs
- 3 tablespoons of sugar
- 3 tablespoons of vegetable oil
- 3 tablespoons of flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- A pinch of salt

For the chocolate mousse:
- 350 ml liquid cream
- 150 g chocolate (half dark chocolate and half milk chocolate for a balanced taste is recommended)
- 2 tablespoons of rum

For the strawberry cream:
- 500 g fresh strawberries
- 300 ml liquid cream
- 100 ml cherry or sour cherry liqueur (optional)
- 5 tablespoons of heaped sugar
- 50 ml condensed milk
- 1 packet of cake gel

For decoration:
- Fresh strawberries
- 50 g butter
- 200 g milk chocolate
- 400 ml liquid cream

Preparation:

Step 1: Preparing the base

Start by preheating the oven to 180 degrees Celsius. In a bowl, separate the egg whites from the yolks. Beat the egg whites with 2 tablespoons of sugar until you get a firm foam. In another bowl, mix the yolks with 1 tablespoon of sugar, vanilla extract, oil, salt, and baking powder until it becomes a pale yellow mixture.

Slowly add the yolk mixture over the egg whites, gently folding with a spatula. Gradually incorporate the flour, mixing carefully from the bottom up to avoid losing the air in the mixture.

For a marbled effect, you can mix a quarter of the batter with a tablespoon of cocoa and one of rum. Pour the mixture into a baking tray lined with parchment paper and greased with oil. Bake in the preheated oven for 15-20 minutes, or until the base is firm to the touch. Let it cool.

Step 2: Preparing the chocolate mousse

In a saucepan, melt 150 ml of the liquid cream over low heat. Be careful, it should not boil! Once heated, add the chocolate broken into small pieces. Stir until the chocolate is completely melted and homogenized. Let it cool slightly, then add the rum.

Whip the remaining cream (about 200 ml) until it becomes firm, then gradually incorporate the chocolate mixture. Use a spatula and gentle movements to avoid losing volume.

Step 3: Preparing the strawberry cream

Wash the strawberries, cut them into quarters, and place them in a saucepan with the sugar. Boil them for 2-3 minutes, stirring gently. Add the cake gel mixed with the liqueur (if using) and let it cook for another 1-2 minutes, until the mixture starts to thicken.

Separate the strawberries from the liquid using a strainer and let them cool. Mix the cream with the condensed milk, and when the strawberry jelly has cooled, gradually fold it into the cream.

Add the strawberries and gently mix with a spatula to avoid crushing them.

Step 4: Assembling the cake

In a springform cake pan, place the cooled base. Pour the chocolate mousse over the cake base, followed by the strawberry cream. Refrigerate everything for at least 30 minutes.

Step 5: Glazing and decorating the cake

In a bowl, melt the chocolate with the butter and 50 ml of liquid cream over a double boiler, stirring constantly. Let it cool slightly.

Wash the strawberries and dry them with a paper towel. Spread the glaze over the cake, pouring from the center to the edges, and for a more elegant look, you can glaze each strawberry individually with a spoon.

Once finished, let the cake chill until the glaze hardens. Before serving, you can whip the remaining cream and use it to decorate the cake, alongside some fresh strawberries.

Useful tips:
- If you want a more decadent cake, you can add a layer of chocolate ganache between the mousse and the strawberry cream.
- Use high-quality chocolate for an intense and refined taste.
- You can replace the rum with vanilla extract or another type of liqueur, depending on your preferences.
- The cake keeps well in the fridge but is most delicious if consumed in the first few days after preparation.

Nutritional benefits:
This chocolate mousse cake with strawberry cream is a delicious combination of chocolate and fruit, providing a source of antioxidants from strawberries as well as from dark chocolate. Additionally, it contains healthy fats from cream and butter, which, when consumed in moderation, can be part of a balanced diet.

Frequently asked questions:
1. Can I use other fruits instead of strawberries?
- Sure, you can experiment with raspberries, blueberries, or even peaches, depending on the season and preferences.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in the base and cream or choose chocolate with a higher cocoa percentage, which is less sweet.

3. How can I make the cake easier to cut?
- Use a knife that you have held in hot water for 5 minutes before using it to cut the cake.

This chocolate mousse cake with strawberry cream promises to become a favorite recipe, being not only delicious but also a true visual feast. So embark on this culinary adventure and enjoy every moment spent in the kitchen!