Chocolate Covered Strawberry Mousse Cake

Do you love the combination of rich chocolate and fresh strawberries? This Chocolate Covered Strawberry Mousse Cake is the perfect dessert for you! It has a fudgy brownie base, a light and fluffy strawberry mousse layer, and a shiny chocolate ganache glaze on top. This cake is not only delicious but also looks impressive, making it great for special occasions or just to treat yourself. Follow these simple steps to create a dessert that will wow everyone!

Ingredients

For the Brownie:

• Unsalted butter
• Semisweet chocolate
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Dark or Dutch process cocoa powder
• Baking powder
• Kosher salt

For the Strawberry Mousse:

• Unflavored powdered gelatin
• Whole milk
• Egg yolk
• Fresh strawberries
• Lemon juice
• Heavy cream

For the Ganache Glaze:

• Heavy cream
• Corn syrup
• Dark chocolate

How To Make Chocolate Covered Strawberry Mousse Cake

For the Brownie Base:

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a 9-inch springform pan with butter and set it aside.
2. Melt Chocolate and Butter: In a double boiler or microwave, melt dark chocolate and butter together. Stir occasionally until smooth. Mix in sugar and let it cool slightly.
3. Add Eggs and Vanilla: Whisk in one egg at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract.
4. Mix in Dry Ingredients: Add cocoa powder and salt, mixing until everything is well combined.
5. Bake: Pour the batter into the prepared pan. Bake for 20-25 minutes, until the center jiggles slightly when you shake the pan. Let it cool completely on a rack.

For the Strawberry Mousse:

1. Prepare Gelatin: Sprinkle gelatin over water in a small dish and let it sit for at least 5 minutes to bloom.
2. Heat Milk: In a small saucepan, heat milk over low heat until it starts to steam. Avoid boiling.
3. Mix Yolks, Sugar, and Lemon Juice: In another bowl, mix egg yolk, sugar, and lemon juice. Slowly add the warm milk, whisking until smooth.
4. Dissolve Gelatin: Add the bloomed gelatin to the milk mixture and whisk until fully dissolved.
5. Fold in Whipped Cream and Strawberries: Gently fold in the whipped cream until combined. Then fold in the chopped strawberries.
6. Pipe the Mousse: Put the mousse into a piping bag with a large round tip. Pipe it onto the cooled brownie base, spreading it evenly to the edges.

For the Ganache Glaze:

1. Heat Cream: In a small saucepan, heat heavy cream over low heat until it begins to simmer.
2. Melt Chocolate: Remove from heat and add chopped dark chocolate. Let it sit for 2-3 minutes, then whisk until smooth and glossy.

To Assemble the Cake:

1. Glaze the Mousse: Pour the ganache glaze over the strawberry mousse, spreading it evenly to the edges.
2. Refrigerate: Chill the cake in the refrigerator for at least 2 hours to set the glaze.

To Serve:

1. Bring to Room Temperature: Take the cake out of the fridge about 30 minutes before serving.
2. Slice and Enjoy: Remove the cake from the springform pan, slice, and enjoy.

Pro Tips

1. Brownie Base Tips:

Melt Chocolate and Butter Slowly: When melting the chocolate and butter, use a double boiler or microwave on low heat in short bursts (20-30 seconds) to avoid overheating the chocolate. Stir frequently to ensure it melts smoothly.

Check for Doneness: The brownie should be slightly underbaked in the center for a fudgy texture. A toothpick should come out with a few moist crumbs, but not wet batter. If the edges are done but the center still seems soft, it will firm up as it cools.

Let the Brownie Cool Completely: Make sure the brownie is completely cooled before adding the mousse to avoid it melting or mixing with the mousse layer.

2. Strawberry Mousse Tips:

Bloom the Gelatin Correctly: Be sure to bloom the gelatin in a small amount of cold water to activate it. This step is crucial for the mousse to set properly. If you skip this, the mousse might not firm up.

Whip the Cream to Soft Peaks: When whipping the heavy cream, make sure it reaches soft peaks—this provides the perfect texture for folding it into the strawberry mixture. Overwhipping the cream can lead to a grainy texture.

Use Fresh Strawberries: For a fresh, vibrant strawberry flavor, use fresh strawberries rather than frozen ones. If you use frozen, be sure to thaw and drain them to avoid excess water.

Chill the Mousse Base: After you pipe the mousse on top of the brownie base, it’s important to refrigerate the mousse for at least 2 hours to allow it to set properly.

3. Ganache Glaze Tips:

Watch the Temperature of the Cream: Make sure the cream is heated to a simmer (not a boil) before adding the chocolate. Boiling can cause the ganache to break or become grainy.

Use High-Quality Chocolate: Choose a dark chocolate with at least 60% cocoa for a rich, glossy ganache that complements the sweetness of the mousse and brownie. Lower-quality chocolate may not melt as smoothly or may produce a duller glaze.

4. Assembling the Cake:

Evenly Spread Ganache: After pouring the ganache over the mousse, use an offset spatula or spoon to spread it evenly, making sure it covers all the edges for a polished look.

Refrigerate for Better Set: To make slicing the cake easier, chill the cake for several hours or overnight. This helps the mousse, glaze, and brownie set together, ensuring cleaner slices.

Let it Rest Before Serving: Allow the cake to rest at room temperature for about 30 minutes before serving, as this will enhance the flavors and make the mousse softer.

Variations and Substitutions:

1. Brownie Layer Variations:

Gluten-Free Brownie: Substitute gluten-free flour for the all-purpose flour to make the cake gluten-free. Ensure your brownie recipe uses gluten-free baking powder.

Nutty Brownie: Add chopped walnuts or pecans to the brownie batter for added texture and flavor.

Vegan Brownie: Replace the eggs with flaxseed meal or chia eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based butter substitute.

2. Strawberry Mousse Variations:

Mixed Berry Mousse: Instead of strawberries, use a combination of raspberries, blueberries, and blackberries for a mixed-berry mousse. Blend the berries and adjust the sugar as needed for different fruit sweetness.

Dairy-Free Mousse: For a dairy-free mousse, substitute the heavy cream with coconut cream and use almond milk in place of whole milk. Make sure to use a dairy-free gelatin alternative like agar-agar if needed.

No-Bloom Gelatin: If you prefer to skip the gelatin, use agar-agar or a vegan gelling agent instead for a plant-based alternative.

3. Ganache Glaze Variations:

Milk Chocolate Ganache: If you prefer a sweeter glaze, substitute the dark chocolate with milk chocolate for a creamier, less intense ganache.

Flavored Ganache: Add vanilla extract, coffee, or orange zest to the ganache for a unique twist. A bit of instant espresso powder in the cream can enhance the chocolate flavor.

White Chocolate Ganache: If you’re looking for a lighter glaze, use white chocolate instead of dark chocolate, though you may need to adjust the cream-to-chocolate ratio to get the right consistency.

4. Decorating Ideas:

Chocolate Shavings: Decorate the top of the cake with chocolate shavings or chocolate curls for a more elegant presentation.

Fresh Strawberries: Top the cake with whole or halved fresh strawberries for a beautiful and fresh decoration.

Sprinkles: For added color, consider adding some edible glitter or sprinkles for a festive touch.s

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