Chocolate Covered Strawberry Mousse Cake

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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.

More Recipes

Chocolate Covered Strawberry Mousse Cake

 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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

For the Brownie:

  • 3 tablespoons / 42 g unsalted butter
  • 2 oz / 57 g 50-60% semisweet chocolate chopped
  • ½ cup / 50 g granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup / 35 g all-purpose flour
  • 2 tablespoons / 15 g dark or Dutch process cocoa powder sifted
  • ¼ teaspoon baking powder
  • ⅛ teaspoon kosher salt

For the Strawberry Mousse:

  • 1¼ teaspoon unflavored powdered gelatin
  • 2 tablespoons cold water
  • ¼ cup / 60 g whole milk
  • 1 large egg yolk
  • ⅓ cup / 66 g granulated sugar
  • 1 cup / 130 g fresh strawberries washed and hulled
  • 1 tablespoon freshly squeezed lemon juice
  • ⅔ cup / 158 g heavy cream cold

For the Ganache Glaze:

  • 1 cup / 240 g heavy cream
  • 1 tablespoon / 22 g corn syrup
  • 8 oz / 226 g 50-70% dark chocolate very finely chopped

Instructions
 

For the Brownie Base:

  • Preheat Oven: Set your oven to 375°F (190°C). Grease a 9-inch springform pan with butter and set it aside.
  • 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.
  • 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.
  • Mix in Dry Ingredients: Add cocoa powder and salt, mixing until everything is well combined.
  • 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:

  • Prepare Gelatin: Sprinkle gelatin over water in a small dish and let it sit for at least 5 minutes to bloom.
  • Heat Milk: In a small saucepan, heat milk over low heat until it starts to steam. Avoid boiling.
  • Mix Yolks, Sugar, and Lemon Juice: In another bowl, mix egg yolk, sugar, and lemon juice. Slowly add the warm milk, whisking until smooth.
  • Dissolve Gelatin: Add the bloomed gelatin to the milk mixture and whisk until fully dissolved.
  • Fold in Whipped Cream and Strawberries: Gently fold in the whipped cream until combined. Then fold in the chopped strawberries.
  • 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:

  • Heat Cream: In a small saucepan, heat heavy cream over low heat until it begins to simmer.
  • 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:

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

To Serve:

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