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chocolate strawberry mousse cake

(1 rating)
Recipe by
Angela Nair

This is a luscious chocolate cake with a light strawberry filling. It is quite the rage in summer - our South African summers are scorching so this cake is a cool and delicious dessert! The base of the cake is a chocolate sponge while the inside is a light strawberry mousse with Cointreau. The outside is smothered with a chocolate cream mixed with Kahlua - not altogether too boozy! This is a celebration cake!

(1 rating)
yield 6 - 8 depending on slices
prep time 1 Hr
cook time 15 Min

Ingredients For chocolate strawberry mousse cake

  • chocolate sponge
  • 4
  • 125 ml
    castor sugar
  • 60 ml
  • 60 ml
    best cocoa
  • 7 ml
    baking powder
  • 60 ml
  • 5 ml
    vanilla extract
  • 25 ml
    milk (and 1 ml salt)
  • 250 g
    strawberries (1 punnet)
  • 125 ml
    castor sugar
  • 30 ml
    lemon juice
  • 15 ml
  • 2
    egg whites - stiffly beaten
  • 125 ml
    cream, whipped
  • 15 ml
    cointreau - optional
  • 250 ml
  • 100 g
    albany or other dark chocolate
  • 10 ml
    kahlua - optional

How To Make chocolate strawberry mousse cake

  • 1
    CHOCOLATE SPONGE: Preheat oven to 200 degrees celsius. Line a swiss roll tin with wax paper. Grease and flour the tin.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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!
  • 6
    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.
  • 7
    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

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