Chocolate-covered strawberries are turned into an epic, indulgent, and truly dreamy cake. This beautiful, showstopping cake features a rich, moist, fudgy brownie base topped with layers of luscious chocolate, strawberry, and vanilla bean honey mousses and finished with chocolate ganache and fresh strawberries. The silky, pillowy mousse layers are the perfect contrast to the chewy, dense brownie base. Perfect for Valentine’s Day, Mother’s Day, or any other special occasion, this impressive dessert tastes divine.
Ingredients
Chocolate Brownie
¾ cup all-purpose flour
⅔ cup unsweetened cocoa powder, sifted
1½ cups granulated sugar
½ tsp kosher salt
½ tsp baking powder
½ cup semi-sweet chocolate chips
½ cup canola oil
2 large eggs, room temperature
2 tsp pure vanilla extract
Chocolate Mousse
9 oz semi-sweet chocolate, finely chopped
1¾ cups heavy cream, divided
Pinch of kosher salt
2 tsp unflavored powdered gelatin
2 Tbsp water
⅛ cup confectioners’ sugar
½ tsp pure vanilla extract
Strawberry Mousse
1½ cups fresh strawberries, chopped
9 oz white chocolate, finely chopped
1½ cups heavy cream, divided
Pinch of kosher salt
2 tsp unflavored powdered gelatin
2 Tbsp water
⅛ cup confectioners’ sugar
Pink food coloring, optional
Vanilla Bean Honey Mousse
9 oz white chocolate, finely chopped
1½ cups heavy cream, divided
4 Tbsp honey
Pinch of kosher salt
2 tsp unflavored powdered gelatin
2 Tbsp water
2 tsp vanilla bean paste
Toppings
4 oz semi-sweet chocolate, finely chopped
4 oz heavy cream
Fresh strawberries, halved
Directions
Chocolate Brownie
Preheat oven to 350°F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder until combined. Stir in the chocolate chips. Set aside.
In a large bowl, whisk together the oil, eggs, and vanilla.
Sprinkle the dry ingredients on top of the wet ingredients and stir just until combined.
Scrape the brownie batter into the prepared pan and use an offset spatula to smooth the top into an even layer.
Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the brownie layer to cool completely.
Chocolate, Strawberry, and Vanilla Bean Honey Mousse Layers
You will need a 9-inch pan with sides at least 3-inches tall and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall of the pan with a 4-inch-high acetate cake collar. (A strip of aluminum foil or wax paper will also work.) Make sure the acetate is long enough so it overlaps itself. (If you are using foil or waxed paper, make sure you cut the strip tall enough to extend at least one inch over the pan’s sides).
Carefully place the baked brownie in the bottom of the prepared pan.
Chocolate Mousse
Combine the chocolate, ¾ cup of heavy cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour the chocolate into a large bowl, and let it cool to room temperature, stirring occasionally.
While you wait for the chocolate to cool, whisk the gelatin and the cold water together in a small bowl, and set aside to allow the gelatin to absorb the water.
Once the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, or until it is just melted. Whisk the melted gelatin and chocolate together.
Using an electric handheld mixer or a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of heavy cream with the confectioners’ sugar and vanilla extract on high speed until stiff peaks firm.
Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Spoon the chocolate mousse on top of the brownie and use an offset spatula to spread it to the edges in an even layer. Refrigerate the cake for 25 minutes until the mousse has started to set and is firm enough that a second layer can be added.
Strawberry Mousse
Use a blender, food processor, or immersion blender to blend ½ cup of chopped fresh strawberries. Pour the puree through a fine mesh strainer to remove the seeds and measure out ¼ cup of strawberry puree.
Combine the white chocolate, strawberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour the strawberry white chocolate into a large bowl, and let it cool to room temperature, stirring occasionally.
While you wait for the strawberry white chocolate to cool, whisk the gelatin and the cold water together in a small bowl, and set aside to allow the gelatin to absorb the water.
Once the strawberry white chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, or until it is just melted. Whisk the melted gelatin and strawberry white chocolate together.
Using an electric handheld mixer or a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of heavy cream with the confectioners’ sugar on high speed until stiff peaks firm.
Fold half of the whipped cream into the strawberry white chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. If desired, add a few drops of pink food coloring and gently fold to combine. Then gently fold in the remaining 1 cup of chopped fresh strawberries. Spoon the strawberry mousse on top of the chocolate mousse layer and use an offset spatula to spread it to the edges in an even layer. Refrigerate the cake for 25 minutes until the mousse has started to set and is firm enough that a third layer can be added.
Vanilla Bean Honey Mousse
Combine the white chocolate, ½ cup of heavy cream, honey, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour the white chocolate into a large bowl, and let it cool to room temperature, stirring occasionally.
While you wait for the white chocolate to cool, whisk the gelatin and the cold water together in a small bowl, and set aside to allow the gelatin to absorb the water.
Once the white chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, or until it is just melted. Whisk the melted gelatin and white chocolate together.
Using an electric handheld mixer or a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of heavy cream with the vanilla bean paste on high speed until stiff peaks firm.
Fold half of the whipped cream into the white chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Spoon the white chocolate honey mousse on top of the strawberry mousse layer and use an offset spatula to spread it to the edges in an even layer. Refrigerate the cake for at least 4 hours or overnight to completely set the mousse layers.
To finish the cake, push the bottom out from the pan if using a cake pan with a removeable bottom or unhinge the sides if using a springform pan. Unwrap the acetate, foil, or wax paper and transfer the cake to a serving platter.
Chocolate Ganache
Place the chopped chocolate in a small bowl. Heat the heavy cream just to a simmer in a microwave or on the stove. Pour the hot cream on top of the chocolate and whisk gently until the chocolate is completely melted and smooth.
Pour the ganache on top of the cake and use a long frosting spatula to spread the chocolate to the edges. Add fresh strawberries on top to decorate. Refrigerate the cake to set the ganache. Once chilled, slice and serve the cake.