Chocolate Strawberry Mousse Cake

July 10, 2026

This Chocolate Strawberry Mousse Cake combines a soft and moist chocolate sponge cake with a light strawberry cheesecake mousse. Finished with a dusting of cocoa powder and fresh strawberries, it's an elegant but easy-to-make dessert at home. The rich chocolate cake and creamy strawberry mousse complement each other beautifully, giving every bite a perfectly balanced flavor. This cake is easy to replicate at home with simple, everyday ingredients.

📝 Ingredients

Chocolate sponge cake (6-inch)

2 large eggs, separated
40g 70% dark chocolate drops
50g warm milk
40g all-purpose flour
10g cocoa powder
1g baking powder (optional)
45g sugar
A few drops of lemon juice

Strawberry mousse

150g cream cheese, softened
20g sugar
120g heavy cream (35% fat)
50g strawberry jam
3g gelatin and 20g water

Decoration

Cocoa powder for dusting
Fresh strawberries

🥣 Tools you need

🍳 Step-by-step Instructions

Make the chocolate sponge cake

Preheat the oven to 170°C (340°F) with top and bottom heat.
Line the side and bottom of the pan with parchment paper for easier unmolding (optional).
Melt the dark chocolate with the hot milk and stir until smooth. Let it cool slightly.
Add the egg yolks, flour, cocoa powder, and baking powder (optional) to the chocolate mixture. Mix until smooth and well combined. Set aside.
In a clean bowl, whip the egg whites with sugar and a few drops of lemon juice until stiff peaks. For an even more stable meringue, you can chill the egg whites until it become a little bit of slushy on the surface before whipping.
Gently fold the whipped egg whites into the chocolate batter in three additions, being careful not to deflate the batter.
Pour the batter into the prepared cake pan and smooth the top.
Bake for about 35 minutes. You can check by inserting a toothpick into the center, the cake is done if it comes out clean.
Remove the cake from the oven and cool it completely, upside down.

Prepare the strawberry mousse

Melt gelatin in warm water and let it cool slightly.
Beat the softened cream cheese, sugar, heavy cream, and strawberry jam together until the mixture reaches a smooth, yogurt-like consistency.
Pour in the dissolved gelatin and mix until fully incorporated.

Assemble the cake

Pour the strawberry mousse over the cooled chocolate sponge and spread it evenly.
Refrigerate for at least 4 hours, or preferably overnight to let the mousse fully set.

Decorate

Carefully unmold the cake from the pan (Tip: you can use a hair dryer to warm the sides of the pan for about 10 seconds, the cake will be much easier to unmold if the mousse is melted a little bit.)
Dust the top evenly with cocoa powder. Put on some fresh strawberries.
Slice with a warm knife and serve.

🙋 Frequently Asked Questions (FAQ)

Can I use milk chocolate instead of dark chocolate?

Yes. Milk chocolate creates a much sweeter and milder chocolate flavor. You may reduce the sugar if preferred.

Can I use fresh strawberries instead of strawberry jam?

Yes, you can make your own fresh strawberry jam. But make sure to remove moisture/juice as much as you can. Another advantage is that you can adjust the sweetness to your preference.

Can I make this cake in advance and how should I store it?

Absolutely! The cake tastes even better after chilling overnight. Store the cake in an airtight container in the refrigerator for up to 3 days.

Why didn't my mousse set?

The gelatin may not have dissolved completely, or the cake may not have chilled long enough. Be sure to dissolve the gelatin fully and refrigerate the cake for at least 4 hours.