Chocolate Cake With Strawberry Mousse Filling Recipe

This Chocolate Cake has a Strawberry Mousse Filling has a wonderful flavor. Plan to make it several hours ahead of time as it needs time to cool and set in the refrigerator.


1/2 cup butter, at room temperature
3 ounces chocolate, either chunks or chips
2 cups granulated sugar
2 eggs
1 cup water, boiled
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup milk
1 teaspoon white vinegar

Strawberry Mousse Filling
1 pound fresh strawberries
juice from 1/2 lemon
1/2 cup granulated sugar
1 cup heavy cream
4 egg whites
pinch of salt

1/2 cup dark chocolate, chips or chunk chocolate chopped into small pieces
1/2 cup heavy cream
1 teaspoon pure vanilla extract



Preheat oven to 350 degrees F.

Prepare two 9 square cake pans. Grease with butter, cut parchment paper to fit and place in then butter the parchment paper.

In the top of a double boiler melt the butter and chocolate over low heat. If using large chunk chocolate chop it into small pieces first. Once melted set aside to cool slightly.

Meanwhile put one 1 cup of water to boil and shut off when it boils. Set aside

In a large mixing bowl, use an electric mixer to cream together the sugar and the eggs until creamy and light in color.

Add the chocolate mixture to the butter and egg mixture. We want to be careful not to cook the eggs, so add one tablespoon at a time for the first 3 tablespoons of melted chocolate beating in with the electric mixer as you add the chocolate.

Add the rest of the chocolate in and beat well.

Add the boiled water, (still warm but not hot) and blend well. The mixture will be very runny.

In a mixing bowl combine the flour, baking soda and salt. Using your electric mixer, add the dry ingredients to the wet in increments and beat until combined.

In its own small bowl, add the vinegar to the milk, and then mix this into the chocolate batter.

Pour the batter into the prepared pans.

Place on the center rack in your preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from the oven and place the cakes onto a cooling rack. Let them sit in the pan for 15 minutes, then remove from the pans, invert and remove the parchment paper, then invert and place back onto the cooling racks. Leave to cool completely and if there is a dome on the cakes, use a serrated knife to cut it off. Place the cake onto your cake dish, cover with plastic wrap and place into the refrigerator to cool along with the strawberry mousse filler.

Strawberry Mousse Filler

In a blender or food processor, puree the fresh strawberries with lemon juice and sugar.

Place a medium sized glass or metal bowl and the beaters from your electric mixer into the freezer and let them cool for 15 minutes.

Remove the chilled bowl and beaters , pour in the one cup of heavy cream and beat on medium to high until it forms stiff peaks.

Using a spatula, gently and gradually add the berry mixture to the whipped cream and fold together.

In another mixing bowl beat egg whites with salt until stiff.

To combine, first fold about one cup of the beaten egg whites into berry and cream mixture, and then gently fold this back into remaining egg whites.

( Refrigerate for about 2 hours before using with the cake)


To Make the Ganache

Place chocolate chips or chunks in a small mixing bowl.

Pour the heavy cream into a small saucepan, and bring to a boil.

As soon as the cream boils, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use an electric mixer and beat until smooth.

Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended.

Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature.

Remove the cake and strawberry mousse from the refrigerator after you make the ganache.

Place the first layer of cake onto the serving dish.

Spoon on the strawberry mousse and spread evenly.

Place the second layer of cake. Pour on the ganache and use a silicone pastry brush to spread a thin coating on the

Refrigerate the cake for at least 2 more hours before serving and any leftovers should be kept in the refrigerator.

As there is waiting time when you are preparing this cake, either make it first thing in the morning, if you want to serve it that day, or make it the day ahead.