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.
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.