Strawberry Chocolate Mousse Cake

Strawberries and chocolate mousse! In a cake! Oh my!

One of my favorite cakes comes from the Le Cordon Bleu website.  I’m not sure how often they rotate their recipes so my advice is to print this one or save it as a PDF. Trust me – you’ll want to keep this.

Strawberry Chocolate Mousse Genoise

Strawberry Chocolate Mousse Genoise

The first time I made this cake it took me three hours. I used an all-purpose flour and it came out a bit flat. Not terribly flat, but not as fluffy as I’d like.

First try with all purpose flour. Good, but a little flat.

First try with all purpose flour. Good, but a little flat.

The second time I used Pillsbury Softasilk Cake flour. Much better!

Thick and luscious!

Thick and luscious!

I also took some tips from this video from RealBakingWithRose.

Here are a few in process shots from the second attempt:

Chocolate Mousse!

Chocolate Mousse!

The recipe doesn’t say anything about trimming the edges of the cake but I always do. I find that it makes fitting the first layer in the bottom of the pan with the strawberries easier. It also makes the whole cake a bit more luscious in the end.

Trimming the edges makes for a better fit.

Trimming the edges makes for a better fit.

So good!

So good! Even better the second & third day, as the syrup is absorbed by the sponge cake.

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About Gretacooks

Foodie, photographer, glass artist and Reiki Practitioner
This entry was posted in Cakes, Chocolate, Mousse and tagged , , , , , , . Bookmark the permalink.

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