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Strawberry and White Chocolate Mousse Cake

A dazzling dessert featuring luscious layers of silky white chocolate mousse swirled with vibrant strawberry puree.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk Or homemade buttermilk using milk and lemon juice/vinegar.
For the Mousse
  • 8 oz white chocolate, chopped
  • 1 cup heavy cream, chilled
  • 1 cup strawberries, pureed (about 8-10 strawberries)
  • 1 tablespoon powdered sugar
  • to taste Fresh strawberries for decoration

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mix well.
  3. In a separate bowl, whisk together the eggs, oil, vanilla, and buttermilk. Slowly pour into the dry ingredients and stir until just combined.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before transferring to a wire rack.
Make the Mousse
  1. Melt the chopped white chocolate in a microwave-safe bowl, heating in 30-second increments until smooth.
  2. In a large bowl, whip the cold heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks hold.
  3. Fold the melted white chocolate into the whipped cream.
  4. Divide the mousse; fold the strawberry puree into one part and keep the other plain.
Assemble the Cake
  1. Slice the cooled chocolate cake in half to form two layers.
  2. On a serving plate, place the bottom layer and spread the strawberry mousse on top. Add the second layer.
  3. Smooth the plain white chocolate mousse over the top and sides of the cake.
  4. Refrigerate for at least 2 hours, or overnight if possible.
Garnish and Serve
  1. Decorate the top with fresh strawberries before serving.
  2. Slice and enjoy your creamy, dreamy dessert!

Notes

For substitutions, mix 1/2 tablespoon of lemon juice or vinegar with 1/2 cup of milk to make buttermilk. You can also use store-bought whipped topping to save time.