Best Chocolate Strawberry Mousse Cake Recipes

STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
• Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
• Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
• Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

STRAWBERRY CHOCOLATE MOUSSE CAKE

Steps:

• In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
• Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
• While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
• Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• For the Cake: Preheat oven to 350°F.
• Grease and flour 2 round 8" pans.
• Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
• Then, beat on high speed for about 2 minutes.
• Add egg whites; beat on high speed 2 minutes longer.
• Fold in white chocolate.
• Pour into pans.
• Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
• Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
• For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
• Puree fresh strawberries.
• Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
• Remove from heat, and allow to cool slightly.
• Fold into melted chocolate.
• Allow the strawberry chocolate mixture to cool until tepid.
• Then gently fold in whipped cream, followed by gently folding in egg whites.
• Cover and refrigerate 8 hours.
• For the Icing: In a medium saucepan, combine melted chocolate and flour.
• Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
• Cool completely.
• In a large mixing bowl, cream together sugar, butter and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blended, but DO NOT over beat, or it will become runny.
• To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
• Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
• After the mousse is between the layers, put the cake in the freezer.
• In the meantime, melt the 3 ounces of chocolate.
• Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
• Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
• Take the cake out of the freezer, and place the pan of strawberries in the freezer.
• Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
• Once the cake is completely iced, take the strawberries out of the freezer.
• Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
• Use five strawberries to form a "flower" in the middle of the cake, if desired.

CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
• Preheat the oven to 325 degrees F.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
• To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
• Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
• Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
• Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
• Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
• Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
• Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
• Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.
• Yield: 2 cups

CHOCOLATE STRAWBERRY MOUSSE CAKE - TRELLIS RESTAURANT

Steps:

• Chocolate Cake:.
• Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside. (Note: you must line cake pans with parchment paper or wax paper, otherwise the cake layers will be hard to remove and will fall apart.).
• Preheat the oven to 325 degrees F.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
• Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
• Chocolate Strawberry Mousse:.
• Reserve the 12 best-looking strawberries to decorate the top of the cake. Set aside.
• To prepare the chocolate and strawberry mousse, in a food processor fitted with a metal blade, puree 4 ounces of strawberries (approximately 12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed.
• Refrigerate the remaining berries until needed (that includes the 12 berries you set aside for decoration).
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed.
• In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
• Whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
• Assembly:.
• Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
• Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
• Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
• Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
• Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
• Chocolate Ganache:.
• Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Yield: 2 cups.

CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• For the cake: In a bowl, beat the eggs until foamy; gradually beat in the sugar.
• Beat for 5 to 8 minutes or until the batter falls in ribbons when the beaters are lifted.
• Beat in the vanilla.
• Stir together the flour, cocoa powder, baking powder and salt; sift half over the egg mixture and fold in .
• Fold in the remaining flour mixture.
• Remove one-quarter of the batter to a small bowl; gradually fold in the butter.
• Gradually fold back into the batter.
• Scrape into a greased 8-1/2" springform pan.
• Bake in a 325°F oven for 40 minutes or until the cake springs back when lightly pressed.
• Let cool in the pan for 20 minutes.
• Turn out onto a rack and let cool completely.
• For the filling: In a bowl over hot (not boiling) water, melt the chocolate; let cool to room temperature, stirring occasionally.
• In a large bowl, whip the cream; set 2 cups aside for the strawberry mousse.
• Fold half of the remaining cream into the chocolate; fold in the remaining cream.
• In a separate bowl, beat the egg whites until stiff but not dry peaks form; fold into the chocolate mixture.
• In a food processor, puree 1 cup of strawberries with the sugar; fold into the reserved whipped cream.
• To assemble the cake: Place a 8-1/2" springform pan without its base on a cake plate.
• Cut some waxed paper into a 10" x 3" strip; fit the collar around the inside of the ring.
• Fit the sponge cake into the pan.
• Slice 1 cup of strawberries; arrange half over the cake.
• Pour on top of the strawberries the chocolate mousse, smoothing the top.
• Arrange the remaining strawberries over the mousse.
• Pour the strawberry mousse over the second strawberry layer, smoothing the top.
• Cover lightly with plastic wrap and refrigerate until set, about 2 hours.
• Before serving, remove the plastic wrap, springform side and collar from the cake.
• Dip the whole strawberries into the melted chocolate and arrange around the top edge of the cake.
• Serve immediately.

STRAWBERRY CHOCOLATE MOUSSE TIARA CAKE

Steps:

• CAKE: Grease Duncan Hines Tiara pan. You do not need to flour. Add eggs, water and oil to cake mix. Blend on low speed until moistened. Mix at medium speed for 2 minutes. Place 3 cups batter into Tiara pan. Note: you should have enough leftover batter to make nine cupcakes. Bake at 350F for 21-24 minutes or till toothpick inserted comes out clean. Cool cake on rack 5-10 minutes. Remove from pan by inverting cake onto cooling rack. Cool completely and place on a serving platter.
• FILLING: Reserve four strawberries of smiliar shape and size for garnish. Slice thinly from top to bottom enough strawberries to line the outer edge of well. Put flat side down on cake and rest the slices against edge of cake. Cut enough berries in half to cover the bottom of the well. Place flat side down onto cake.
• MOUSSE: Melt together over low heat chocolate chips and water, stirring constantly until smooth. Remove from heat. Remove 2 Tablespoons of chocolate mixture and set aside. Refrigerate remaining chocolate mixture for 10 minutes until thickened but still creamy. Fold chocolate mixture into whipped topping. Spread evenly into well of cooled cake. Refrigerate for 1/2 hour.
• TOPPING: Drizzle reserved chocolate over the surface of the mousse. Garnish with strawberries. Refrigerate for at least 4 hours, for best results refrigerate overnight.
• HINT: Chocolate chips and water mixture can be melted in a microwave safe bowl for 1 1/2 minutes on the Defrost Power setting. Stir until smooth.

STRAWBERRY CHOCOLATE MOUSSE CAKE

Steps:

• In a 9 inch springform pan mix the wafer crumbs and butter thoroughly and press evenly into the bottom of the pan.
• Stand strawberry halves around the pan,touching,side by side,pointed ends up,with cut sides against the side of the pan. Set aside. Save the strawberries that are left to garnish the mousse cake.
• Place chocolate chips,corn syrup,and orange liqueur in a microwave safe bowl.
• Microwave on high for 1-2 minutes or until the chocolate chips are melted.Whisk until all the liquids are incorporated and the mixture is smooth, then cool.
• Beat 1 1/2 cups of cream until it forms stiff peaks.
• Fold the cool chocolate mixture into the whipped cream.
• Carefully pour into the strawberry lined pan.
• Refrigerate at least 5 hours or overnight.
• When ready to serve, release the sides of the pan and whip the remaining whipping cream with the powdered sugar.
• Arrange the whipped cream on top of the cake and top with the remaining berries.

CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• CHOCOLATE SPONGE: Preheat oven to 200 degrees celsius. Line a swiss roll tin with wax paper. Grease and flour the tin.
• Beat the eggs in a bowl. Add sugar gradually and beat until very thick. Sift the dry ingredients together and fold into the egg mixture. Fold in the milk and vanilla extract. Pour mixture into prepared tin and bake for 10 -15 minutes.
• Line a 20 cm x 10 cm loaf tin with foil. (DOUBLE THE RECIPE FOR A LARGER TIN BUT DOUBLE THE MOUSSE AND CHOCOLATE CREAM AS WELL) Cut pieces of the cake and line the bottom and sides of the tin. The cake should extend 1 cm above the the top edge of the tin. Cut another piece of cake to cover the top.
• STRAWBERRY MOUSSE: Puree strawberries and castor sugar together. Add gelatine to lemon juice. Heat gently until dissolved. Cool until the gelatine is lukewarm. Mix the gelatine mixture into the strawberry mixture with the Cointreau.
• Fold in egg whites and cream into strawberry mixture. Pour the Mousse into the loaf tin which is lined with the cake. Cover with the remaining piece of cake. Refrigerate overnight!
• CHOCOLATE CREAM: Melt the chocolate and heat the cream slightly. Mix cream and chocolate together over low heat, stirring until smooth. Add the Kahlua and refrigerate until cool. Whip the chocolate mixture until thick. Do not overbeat or mixture will curdle.
• Unmould the cake on a decorative plate. Ice the cake with chocolate cream and sliced strawberries. See picture - the cake looks nice with a few chocolate rosettes or chocolate buttons. Place strawberries and chocolates around the plate for an extra touch