Recipe – chocolate and strawberry mousse cake


Today I tried a lot of new things! I made a mousse cake, I made brownies (no, I’ve never baked brownies before…) and I made jelly. I’ve only ever eaten brownies in coffee shops and have always found them to be a bit dry and uninteresting. Well, these brownies totally changed my mind about that! They tasted wonderful and were both soft and a little chewy. I really think you should try this recipe – I loved it!

The brownie was used in this mousse cake, paired with a smooth, light and creamy white chocolate mousse and tangy lime and strawberry jelly with strawberry pieces. The cake was topped with lime zest, purely for decorative purposes. πŸ˜‰

The cake was a lot of fun to make but took quite a lot of time since all the components had to cool before assembly. If you don’t want to make the entire cake I will again recommend baking the brownies. The white chocolate mousse is great on it’s own too, or paired with some fresh berries in a pretty glass. And if you exclude the gelatin in the strawberry jelly; you’ve got a lovely sauce for vanilla ice cream! But to the recipe!

NOTE:Β 1) the cake is built in a tall springform. The sides need to be lined with acetate strips or the mousse will stick to the pan! 2) the weight of the jelly might cause the mousse to bulge a little. If you want perfectly straight sides, you might need to use 3 or 4 gelatin sheets in the mousse (I have never used more than 2 sheets so I can’t tell for sure how much you’ll need!)



  • 50 g almonds (I would recommend excluding these if you are making the entire cake)
  • 100 g dark chocolate (70 %)
  • 100 g butter
  • 2 eggs
  • 180 g sugar
  • 90 g plain flour
  • 1 teaspoon baking powder

1.. Heat the oven to 175Β°C/350 F

2.. Chop the almonds coarsely and roast them in the oven for 10 minutes. Stir a few times.

3.. Melt butter and finely chopped chocolate and let cool a little.

4.. Stir in the rest of the ingredients, including the almonds and pour into a greased square pan, approximately 20 x 30 cm.

5.. Bake in the middle of the oven for 15-20 minutes.

6.. Let cool on a wire rack, and cut out a circle a little bigger than the springform you are using. Put the brownie on a cake platter and clip on the springform.

White chocolate mousse:


  • 110 g white chocolate
  • 300 g whipping cream (40 % fat)
  • 60 g egg yolk
  • 50 g sugar
  • 50 g water
  • 2 gelatin sheets

1.. Put the gelatin in a bowl with cold water for 5 minutes.

2.. Chop the chocolate and melt it carefully in the microwave or over a saucepan with boiling water.

3.. Whip the cream to a medium consistency.

4.. Put the egg yolks in a large bowl, bring sugar and water to a boil in a saucepan, and then pour the sugar water into the eggs in a thin stream while whipping on high speed. Continue whipping until the eggs are cool and have formed a stiff foam.

5.. Fold in the white chocolate in the eggs.

6.. Melt the gelatin in the microwave (for a couple of seconds) or in a small saucepan. Fold it into the eggs as well.

7.. Fold in the cream.

8.. Pour the mousse into the springform and put in the fridge to cool for an hour or two before making the jelly.

Strawberry lime jelly:


  • 250 g strawberries, fresh or frozen
  • 80 g sugar (you might need to add some more if your berries are sour)
  • Zest from 1 lime
  • Juice from 1 1/2 lime
  • 3 gelatin sheets

1.. Put the gelatin in a bowl with cold water for 5 minutes.

2.. Chop the strawberries into smaller pieces.

3.. Put lime juice and zest, strawberries and sugar in a saucepan. Bring to a boil and let boil on low heat for about 2 minutes.

4.. Add in the gelatin and leave to cool. Stir occasionally. Once it feels cool to the touch, pour it over the mousse and put the cake back into the fridge until the jelly cools completely.

5.. Decorate the cake with lime zest, white chocolate curls, strawberries… anything you want really!

Thanks for stopping by and hope you enjoyed this recipe! πŸ™‚



3 thoughts on “Recipe – chocolate and strawberry mousse cake

  1. Pingback: Recipe – chocolate, mint and cranberry mini mousse cakes | tarttokig

    • I hope you’ll like it!! πŸ˜€ I recommend you to use 4 gelatin sheets instead of only 2 though. This way you get perfectly straight sides but still delicious texture πŸ™‚ And also, I wouldn’t pour such a thick layer of the strawberry sauce, I thought it was a bit too much when I made it.
      Good luck!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s