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Strawberry Chocolate Mousse Cake

A chocolate mousse cake layered with strawberries and topped with whipped cream.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Strawberry Chocolate Mousse Cake

Makes 12 servings
Time4 to 24 hours refrigeration

Ingredients

Directions

Make the crust

  1. In bowl, mix crumbs and butter to blend thoroughly, then press evenly onto bottom of 9-inch springform pan.

  2. Stand strawberry halves, touching, side-by-side, pointed ends up with cut sides against side of pan; set aside.

Make the mousse

  1. Place chocolate chips in blender container.

  2. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute.

  3. Immediately pour over chocolate chips and blend until smooth.

  4. Cool to room temperature.

  5. Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks.

  6. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly.

  7. Pour into prepared pan; level top (points of strawberries might extend above chocolate mixture).

  8. Cover and refrigerate 4 to 24 hours.

Top and serve

  1. Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks.

  2. Add sugar; beat to form stiff peaks.

  3. Remove side of pan; place cake on serving plate.

  4. Pipe or dollop whipped cream onto top of cake.

  5. Arrange remaining halved strawberries on whipped cream.

  6. To serve, cut into wedges with thin knife, wiping blade between cuts. Makes 12 servings.

Nutrition, whole recipe (rough)

549Calories
7 gProtein
29 gFat
70 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Cracker5 saltine crackers (15g)66
Cream1 tbsp (15ml) heavy51
Strawberry1 cup (152g)49
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate chips
Melted into the base that sets the mousse, providing its rich body and flavor.
Whipping cream
Whipped to stiff peaks to give the mousse its light, airy texture.
Cookie crumbs
Form the crisp, sliceable base that holds the cake together.
Butter
Binds the crumbs so they pack firmly into a cohesive crust.
Strawberries
Add fresh fruit flavor and a bright visual finish on top.
Light corn syrup
Adds sweetness and a smooth, glossy texture to the chocolate.

The step that matters

Cool the chocolate to room temperature before folding. Hot chocolate will melt and deflate the whipped cream, so the mousse loses its airy structure and may turn runny. Cooling it first keeps the peaks intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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