Strawberry cake with cocoa mousse

Strawberry and Cocoa Mousse Cake

Preparation time: 40 minutes
Baking time: 30-40 minutes
Total time: 1 hour 10 minutes
Servings: 10-12

A strawberry and cocoa mousse cake is the perfect choice for a special occasion or simply to treat yourself. This dessert is not only delicious but also a true culinary masterpiece, featuring layers of fluffy sponge cake, smooth strawberry yogurt cream, and decadent cocoa mousse. Moreover, it brings joy and freshness, making it ideal for summer as well as any other time of the year.

The history of the strawberry and cocoa cake is fascinating. It blends the sweet traditions of baking with fresh ingredients from nature, symbolizing the strawberry season. Regardless of the region, strawberry cake has always been a favorite, and the addition of cocoa adds a touch of sophistication and a perfect contrast of flavors.

To achieve a perfect result, I will guide you step by step through each stage of making this cake. Let's get started!

Ingredients:

*Sponge Cake:*
- 6 eggs
- 160 g sugar
- 170 g flour
- 36 g cocoa powder
- 7 g baking powder
- 30 g palm oil
- 45 ml milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt

*Cream:*
- 400 g heavy cream
- 300 g plain yogurt
- 3 tablespoons sugar
- 250 g strawberries (hulled)
- 15 g gelatin granules
- 150 ml water

*Cocoa Mousse:*
- 6 egg whites (at room temperature, from medium eggs - ~190 g)
- a pinch of salt
- 50 g granulated sugar
- 230 g powdered brown sugar
- 18 g cocoa (22% fat)
- 25 g cocoa (11% fat)

*Decoration:*
- a few fresh strawberries
- thyme flowers (optional)

*Syrup:*
- 30 ml concentrated acacia syrup mixed with 100 ml still water

Preparation:

*Step 1: Making the Sponge Cake*

1. Start by preheating the oven to 190 degrees Celsius. It’s essential to have the oven well-heated before placing the sponge in for even baking.

2. Separate the egg whites from the yolks. It’s important that the bowl you use for beating the egg whites is clean and dry; otherwise, they won’t whip properly.

3. Beat the egg whites with a pinch of salt until frothy. Then, gradually add 100 g of sugar, continuing to mix until the mixture becomes firm and glossy. This process may take a few minutes but is crucial for a light sponge texture.

4. In another bowl, beat the egg yolks with the remaining sugar until they triple in volume and turn a pale yellow. Add the palm oil and milk, mixing well.

5. In a separate container, combine the flour, cocoa powder, and baking powder. Sifting these ingredients will not only prevent lumps but also ensure a lighter sponge texture.

6. Gradually fold the flour mixture into the egg yolk mixture, mixing gently to avoid losing air.

7. Begin adding the whipped egg whites one tablespoon at a time to the egg yolk mixture, folding gently with a spatula in circular motions from top to bottom. This will help to combine the mixture without deflating the egg whites.

8. Pour the final mixture into a 24 cm round cake pan lined with parchment paper, and place it in the oven for 30-40 minutes. Check for doneness by inserting a toothpick; if it comes out clean, the sponge is ready.

9. Remove the sponge from the oven and let it cool completely in the pan before cutting. Patience is key, as a warm sponge can be difficult to slice.

*Step 2: Making the Cream*

1. Hydrate the gelatin in 150 ml of water for 10 minutes. It’s important to follow this step for a smooth cream texture.

2. Dissolve the gelatin over a double boiler according to the package instructions. It’s best to prepare the gelatin and add it to the whipped cream mixed with yogurt and strawberries just before assembling.

3. Whip the heavy cream with 3 tablespoons of sugar until it triples in volume and becomes firm. This will add a layer of creaminess and airiness to the cake.

4. Gently fold the yogurt into the whipped cream, followed by the chopped strawberries and dissolved gelatin. Mix everything carefully using a spatula to avoid losing volume.

*Step 3: Making the Cocoa Mousse*

1. Beat the egg whites in a stainless steel bowl over a double boiler, adding a pinch of salt. This technique helps the egg whites whip better and stabilize.

2. After 3 minutes, add 50 g of granulated sugar and continue beating for 5-8 minutes until you achieve a stiff meringue.

3. Remove the bowl from the double boiler and gradually incorporate the powdered brown sugar, mixing until each addition is dissolved.

4. Sift the cocoa and fold it into the mixture with a spatula to maintain the mousse’s lightness.

*Step 4: Assembling the Cake*

1. Cut the sponge into 3 layers: two 2 cm thick and one 1 cm thick. The thinner layer will be crumbled and used for decoration.

2. On a serving platter, place an adjustable cake ring. Put one layer of sponge, soak it with half of the syrup, and let it absorb the liquid.

3. Add half of the yogurt cream, followed by the crumbled sponge. Add the remaining cream and cover with the last sponge layer, soaking it with the remaining syrup.

4. Place the cake in the refrigerator for at least one hour, but ideally leave it overnight to set well.

5. Once chilled, pour the cocoa mousse over the cake and refrigerate for another 4 hours. If you have patience, letting it sit longer will enhance the flavors.

6. When serving, decorate with a few fresh strawberries and thyme flowers for an elegant look and fresh aroma.

Serving Suggestions:

This cake is wonderful served alongside a scoop of vanilla ice cream or a cup of aromatic coffee. Additionally, a cold lemonade or fruit tea could perfectly complement the experience.

Frequently Asked Questions:

1. What type of cocoa should I use?
I recommend using a good quality cocoa with a fat content of 20-22% for an intense flavor.

2. Can I substitute gelatin?
Yes, you can use agar-agar or another gelling agent, but be sure to follow the package instructions to achieve the desired consistency.

3. How can I make the sponge moister?
You can add a splash of rum essence to the soaking syrup or use orange juice for a citrus flavor.

4. What other fruits can I use?
Instead of strawberries, you can experiment with raspberries, blueberries, or even peaches for a different version of the cake.

Nutritional Benefits:

This cake is not only delicious but also packed with nutrients. Strawberries are rich in antioxidants and vitamin C, while yogurt provides beneficial probiotics for digestion. Using quality cocoa not only enhances the taste but also delivers powerful antioxidants to the body.

Enjoy every step of making this strawberry and cocoa mousse cake and turn each bite into an unforgettable experience!