Fluffy Chocolate Cake with Strawberry Mousse

$- 1 ¾ cups all-purpose flour - 1 ½ cups granulated sugar - ¾ cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup whole milk - ½ cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - 2 cups fresh strawberries, hulled and sliced - ½ cup powdered sugar - 1 tablespoon lemon juice - 1 cup heavy whipping cream - 1 teaspoon vanilla extract - 1 tablespoon gelatin powder - 3 tablespoons cold water When you gather these ingredients, you set the stage for a delicious treat. Each element plays its part. The all-purpose flour gives structure. The cocoa powder adds rich flavor. Eggs help bind everything together, while the boiling water makes the cake extra fluffy. For the strawberry mousse, fresh strawberries bring a bright taste. The powdered sugar sweetens, while lemon juice balances flavors. Heavy cream makes it light and airy. Gelatin helps the mousse hold its shape. You can find the full recipe for the Fluffy Chocolate Cake with Strawberry Mousse on your favorite food sites. Just remember, quality ingredients lead to tasty results. Enjoy the process of making this dessert. It’s rewarding and fun! - Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them. - In a large bowl, mix these dry ingredients: 1 ¾ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. - Next, add 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Mix until the batter is smooth. - Carefully stir in 1 cup of boiling water. The batter will be thin, which is normal. - Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes. Check with a toothpick; it should come out clean. - Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - In a blender, combine 2 cups of hulled and sliced strawberries, ½ cup powdered sugar, and 1 tablespoon lemon juice. Blend until smooth. - In a small bowl, sprinkle 1 tablespoon of gelatin over 3 tablespoons of cold water. Let it bloom for about 5 minutes. - Gently heat the gelatin mixture until it dissolves. Do not let it boil. - In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Add 1 teaspoon vanilla extract and continue whipping until stiff peaks form. - Fold the strawberry puree into the whipped cream gently. Pour in the dissolved gelatin and fold until just combined. - Once your chocolate cakes are completely cool, place one layer on a serving plate. - Spread half of the strawberry mousse evenly on top of this layer. - Place the second chocolate cake layer on top. Add the remaining strawberry mousse on top or around the sides as desired. This Fluffy Chocolate Cake with Strawberry Mousse is now ready to chill and serve! Enjoy this sweet treat with family and friends. If you're looking for more details, check out the Full Recipe. To make your chocolate cake fluffy, focus on mixing. Start by creaming the sugar and eggs well. This helps add air. When you mix in the dry ingredients, do not overmix. Just stir until combined. Using boiling water is key. It helps the cocoa powder bloom, releasing rich flavor. When you add the water, your batter will look thin. Don't worry; this is normal. Whipping cream is all about timing. Start with cold cream and whip until soft peaks form. Then, add vanilla extract for flavor. Continue whipping until stiff peaks appear. Folding is an art. When you mix the strawberry puree into the whipped cream, use a gentle motion. Scoop from the bottom and fold over the top. This keeps the mousse light and airy. For the gelatin, sprinkle it over cold water first. Let it sit for a few minutes to bloom. Then, gently heat until it dissolves. Add the gelatin last, folding carefully into the mousse. These tips ensure your Fluffy Chocolate Cake with Strawberry Mousse is a delight to eat. {{image_2}} You can change the flavor of the mousse easily. One fun option is to make chocolate mousse instead of strawberry. Just swap the strawberries for melted chocolate. Mix it in with the whipped cream for a rich treat. You can also use other fruits for the mousse. Raspberries and blueberries work great. Just replace the strawberries with your chosen fruit. Their bright colors and fresh tastes will bring joy to your cake. If you need a gluten-free cake, use gluten-free flour instead of all-purpose flour. Many brands work well and taste great. Just check the package for the right amount to use. For a dairy-free mousse, you can use coconut cream. Chill a can of coconut milk overnight. Scoop the solid part out and whip it like heavy cream. This gives a light and tasty mousse without dairy. To keep your fluffy chocolate cake with strawberry mousse fresh, store it in the fridge. Place the cake in an airtight container. If you don't have one, cover it tightly with plastic wrap. This helps keep the cake moist and tasty. For individual slices, wrap each slice in plastic wrap. Then, store them in a container. This method keeps each slice fresh without drying out. You can enjoy your leftovers for up to three days! Can the cake be frozen? Yes, you can freeze the cake, but it’s best to freeze it before adding the mousse. Wrap each layer tightly in plastic wrap. Then, place them in a freezer bag or container. The cake can last up to three months in the freezer. When you're ready to enjoy it, take the cake out and thaw it in the fridge overnight. For best results, frost the cake with strawberry mousse after thawing. This keeps the mousse light and fluffy. Make sure to follow these tips to enjoy your fluffy chocolate cake with strawberry mousse at its best! The Fluffy Chocolate Cake with Strawberry Mousse stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. This helps keep the cake moist and the mousse creamy. After a few days, the texture may change, but it still tastes great! Yes, you can make the cake ahead. Bake the chocolate cake a day or two before serving. Just let it cool completely. Wrap the layers tightly in plastic wrap. You can also prepare the strawberry mousse in advance. Just store it in the fridge until you assemble the cake. This makes your day of serving much easier! If you need a gelatin substitute, you can use agar-agar. It is a plant-based thickener. Use 1 tablespoon of agar-agar for each tablespoon of gelatin. Dissolve it in hot liquid, just like gelatin. This way, your mousse remains light and fluffy without any animal products. You've learned how to make a delicious Chocolate Cake with Strawberry Mousse. We covered key ingredients for both the cake and mousse. I shared step-by-step instructions to guide your baking process. Plus, I offered practical tips to achieve the best texture and flavor. You also discovered fun variations and storage methods for your treats. Enjoy experimenting with these recipes, and impress your friends and family with your skills!$

Fluffy Chocolate Cake with Strawberry Mousse

Indulge in the ultimate dessert with this Fluffy Chocolate Cake topped with luscious Strawberry Mousse! This delightful recipe combines rich chocolate flavor and fresh strawberries for a treat everyone will love. Perfect for celebrations or any sweet craving, it’s easy to make and visually stunning. Click through to explore step-by-step instructions and impress your family and friends with this delicious dessert!

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Ingredients

For the Chocolate Cake:

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the Strawberry Mousse:

2 cups fresh strawberries, hulled and sliced

½ cup powdered sugar

1 tablespoon lemon juice

1 cup heavy whipping cream

1 teaspoon vanilla extract

1 tablespoon gelatin powder

3 tablespoons cold water

Instructions

Prepare the Chocolate Cake:

- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

- In a large mixing bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

- Carefully stir in the boiling water until the batter is smooth (it will be thin).

- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Strawberry Mousse:

- In a blender, combine sliced strawberries, powdered sugar, and lemon juice. Blend until smooth.

- In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes. Then, heat the mixture gently until the gelatin dissolves (do not boil).

- In a mixing bowl, whip the heavy cream until soft peaks form. Add vanilla extract and continue whipping until stiff peaks form.

- Fold the strawberry puree into the whipped cream gently. Finally, pour the dissolved gelatin into the mixture, folding until just combined.

Assemble the Cake:

- Once the chocolate cakes are completely cooled, place one layer on a serving plate. Top with half of the strawberry mousse, spreading evenly.

- Place the second chocolate cake layer on top and add the remaining strawberry mousse on top or around the sides as desired.

Chill and Serve:

- Refrigerate the assembled cake for at least 1-2 hours to allow the mousse to set.

- Optionally, garnish with fresh strawberry slices or chocolate shavings before serving.

Prep Time: 25 minutes | Total Time: 2 hours (including chilling) | Servings: 12