You don't have to wait for Valentines Day to make this Chocolate Cake with strawberry mousse. But it would make the perfect dessert to say I love you!
Enjoy my 4-Layer Chocolate Cake with Strawberry Mousse Filling. It’s a great way to show that special someone you care!
One of the fondest memories I have of my father is sitting around the dinner table listening to Bill Cosby. My father had always been a very caring man, and while he may not have always told you how he felt, you could always tell from his expressions just how much he loved you.
He had been to hell and back in World War 2 and then again in Korea, so much so that he never spoke of it, and we knew better than to ask. Of course at that age I had no idea what exactly had happened to cause that much pain, I just knew there were movies we couldn’t watch and things we didn’t say. But to be able to look back on those times, and to remember my father and how he laughed as we listened to Bill Cosby was how I will always remember him, without a care in the world, with his family by his side.
The old man had his favorite routines but nothing ever struck home more than “Chocolate Cake for Breakfast” and it wasn’t until my senior year in high school when I had friends staying over, that I found out Chocolate Cake wasn’t a breakfast really a breakfast food after all. Well at our house it was, and I’m happy to say that Lisa doesn’t seem to mind my addition to our breakfast table one little bit!
We keep telling ourselves it’s a European thing!
With Valentine’s Day almost here, I decided to make a special cake. I love my chocolate olive oil cake, but it’s been seen too many times here, so I opted for a regular chocolate cake.
But I wasn’t in the mood for a total chocolate attack, so I decided that a strawberry mousse filling would be just the right touch, with a mascarpone chocolate buttercream to finish it off!
It was as good it as it looked, and the strawberry mousse was light and flavorful and offered enough of a distraction from the chocolate to keep everything balanced.
Can’t you picture this on your table? Whether you make it for your significant other or a gathering of friends, it’s sure to be a hit!
If you’re looking for more deliciousness to serve your friends and family you might also enjoy these holiday favorites.
- White Christmas Cake
- The Original Pumpkin Crunch Cake
- Cranberry-Blueberry topped Cheesecake
- Pomegranate Mousse Cake
- Chocolate Mousse Cake
Chocolate Valentines Day Cake
Ingredients
Chocolate Cake
- 2 2/3 cup all purpose flour
- 2 cups sugar
- 8 oz unsalted butter softened
- 3/4 cup unsweetened cocoa
- 1 cup Greek yogurt
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla
- 2 large eggs
Strawberry Mousse Filling
- 1 Cup Heavy Cream
- 2 cups sliced cleaned strawberries
- 1/2 cup sugar
- 1 envelope Knox unflavored gelatin
Chocolate Mascarpone Frosting
- 4 ounces semi sweet chocolate chopped
- 16 ounces Mascarpone
- 4 cups 500 g confectioner’s sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips to garnish top of cake
Instructions
Chocolate Cake
- Prepare 4 cake pans using parchment circles in the bottom of each pan and lightly coating the sides and paper with butter. I use 9 inch round cakes pans.
- Preheat oven to 350
- Blend flour, salt, baking soda, cocoa and sugar together, set aside
- Make sure all of your wet ingredients are at room temperature.
- In the bowl of your mixer whip softened butter and yogurt together .
- Add the eggs one at a time fully incorporating before adding another, and remember to scrape down your bowl in between each addition.
- Add vanilla and mix until blended
- Add the dry ingredients and mix just enough to blend them into the wet ingredients.
- Divide between 4 cake pans,spreading batter evenly using an offset spatula
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean
- Cool on wire rack for 10 minutes then remove from pan to continue cooling.
- Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 5 minutes.
Strawberry Mousse
- In a food processor, puree 2 cups sliced strawberries and 1/2 cup granulated sugar until smooth.
- Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat, and add gelatin to strawberry mixture, stirring constantly until gelatin dissolves.
- Cover and chill until slightly thickened about 30 minutes, stir the mixture every 10 minutes
- Whip cream at low speed until foamy; gradually increase speed to medium-high, and beat until soft peaks form.
- Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture has thickened enough to be used as filling
- Spread about 1 cup Strawberry Mousse between each cake layer, cover and chill 3 hours or until mousse is set.
Chocolate Mascarpone Frosting
- In a double boiler melt chocolate, set aside.
- Add Mascarpone to a large bowl and beat with confectioner’s sugar in three additions until smooth.
- Add vanilla and gradually add the melted chocolate.
- Whip frosting until light and fluffy and frost cake immediately, before chocolate can set.
- Sprinkle mini chocolate chips on top of cake.
- Refrigerate cake until serving, but allow it to stand at room temperature for 30 minutes before serving.
Nutrition
Gagirl Jen says
Hi Chef D,
I would like to change the strawberries to either raspberry or blackberries. Would you prepare the same? Also, could it be strained to remove some of the seeds?
This looks amazing and I can’t wait to bake it! Thanks for sharing such a great recipe.
Chef Dennis Littley says
That sounds like a nice change to me and you shouldn’t need to make any changes. And yes I would suggest straining it to get rid of the seeds.
Yvette says
Can I use this mousse with candy, like filling chocolate cups?
Chef Dennis Littley says
as long as you keep them refrigerated
online cake delivery says
This looks delicious.
I really like this recipe. I am very excited to try this recipe. Thanks for sharing a useful
I’m so glad tomorrow is Sunday because that means I have a little extra time to make these! Yay – they look fabulous, I’m always searching for a delicious cake recipe.
Neenu says
Hi Chef Dennis,
For the filling, can i use frozen strawberries instead of fresh ones? I bought fresh but i freezed them so they dont be stale. Is there anything to be aware when using frozen strawberries?
I really appreciate it. I want to make it for my friend but will cut out sugar too.
Thanks
Chef Dennis Littley says
if you’re going to use frozen berries thaw them first and drain off any extra liquid that comes from the defrosting. As for cutting out the sugar from the mousse that shouldn’t affect anything other than the sweetness of the mousse.
Coleen says
What do you mean by “envelope of gelatin”. I have envelopes of unflavored gelatin, and there are about 2 to 3 teaspoons of gelatin powder in each envelope. Is that amount what you are recommending? I want to make this for husbands birthday soon, so please answer as soon as you can. It looks like a lovely cake !!
Chef Dennis Littley says
hi Coleen
yes its one envelope of unflavored gelatin.
Maria says
That Bill Cosby skit is one of my favorites too! I used similar logic the other day with a peanut butter cup trail mix. Your cakes always look so picture perfect!! I love chocolate sand strawberry together. This looks so heavenly!! Oh my!
Chef Dennis Littley says
Thanks Maria, it’s good to know I’m not the only one using that reasoning!
Candace @ Cabot says
I love that the cake uses Greek yogurt to keep it moist. It is just so beautiful. Love the four layers!
Chef Dennis Littley says
Thanks Candace, it was such a lovely cake and perfect for the holidays
Rosemerry says
Chef Dennis, I am just now finding your recipe, but am eager to make this delicious sounding confection! Thank you, for sharing!
Jeannie says
Can I cut down the sugar both for the cake and filling? My family like cakes, but the sugar-taste from most of cakes recipes always cover the taste of the cake itself.
Chef Dennis Littley says
I have not made them with reduced sugar but I see no reason you can’t cut it back some Jeannine
Melissa says
I made this cake yesterday, and it turned out beautifully. I am now eating a piece for breakfast in honor of your dad.
Thanks for the wonderful recipe!
-Melissa
Chef Dennis Littley says
thank you Melissa, I appreciate your kind comment!
Sharon B. says
I’m so glad I follow you on google + and thought to look here for a strawberry mousse filling! I’m making a pink champagne cake and think this will be lovely in it. Thanks so much! Sharon
Julee V says
Dear Chef Dennis,
I have never worked with gelatin before. Was I supposed to add the gelatin packet to a couple tablespoons of cold water before I added it to the strawberry puree? It got all clumpy on me. The cake is gorgeous & thank you for sharing your story! =)
Chef Dennis says
hi Julee
if you’re not use to using gelatin, then adding it to a little cool water first will make it easier, it can be a little tricky adding it into hot ingredients you have to whip it in quickly.
Thanks for the feedback and glad you enjoyed the cake and my story!
Cheers
Dennis
Victoria says
Hello! This cake looks wonderful!
But I have a question, what size cake pan did you use or which should I use?
Chef Dennis says
hi Victoria
I used 9″ rounds for my cake. Let me know how it turns out
Dennis
Victoria says
Hi!
I had trouble with the cake because adding the liquid ingredients into the dry, I could not beat well.
And when I baked the cake got! : (
I have another question, is there to put the cake in the refrigerator once baked?
I’ll have to try again!
Chef Dennis says
hi Victoria
If you had a problem blending everything together, you may want to try starting with the wet ingredients first and blending them all together first then adding in the dry. Also make sure all the wet ingredients are at room temperature, the butter should be soft but not mushy, but let the eggs and yogurt warm up longer so they are at room temp. That will help keep everything together. One of the problems is when cold products hit softened butter it starts to firm it back up.
I wouldn’t put the cake into the referigerator after baking unless you were going to wait to finish it. If you don’t have time to make the cake, you can also freeze the layers until you have time. Once completed with the mousse you’ll have to keep it refrigerated.
Dennis
Elena says
Looks like a jummy cake but is it possible to replace the gelatine with something sutable for vegetarians?
Chef Dennis says
hi Elena
probably the easiest substitution would be Agar-Agar, or Kosher Gelatin, most of them are Vegan.
Here are recommendations I found for Agar-Agar:
This flavorless gelling agent, derived from cooked and pressed seaweed, is available flaked, powdered, or in bars. For best results, grind the agar-agar in a coffee grinder or food processor and then cook it, stirring it regularly until it dissolves. When used in a recipe, agar-agar sets in about an hour and doesn’t require refrigeration to gel. For a firmer gel, add more agar-agar, and for a softer gel, add more liquid. And don’t worry if you don’t get it right the first time—you can fix a faux pas simply by reheating the gel. Here’s a general guide on how to use agar in recipes:
• Substitute powdered agar-agar for gelatin using equal amounts.
• 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
• Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.
• Keep in mind that highly acidic ingredients, such as lemons, strawberries, oranges, and other citrus fruits, may require more agar-agar than the recipe calls for. Also, enzymes in fresh mangoes, papaya, and pineapple break down the gelling ability of the agar-agar so that it will not set. Cooking these fruits before adding them to a recipe, however, neutralizes the enzymes so that the agar-agar can set.
Elena says
thanks alot! will try it out!
Kate | Food Babbles says
This cake looks absolutely divine! Love the strawberry mousse to offset the chocolate and that mascarpone frosting… That sounds amazing! Lovely cake.
Kimby | a little lunch says
Truly a heartwarming story, Dennis. Wonderful cake, too! Happy Valentine’s Day to you & your wife.
Sprigs of Rosemary says
I well remember the Bill Cosby skit about cake for breakfast. Still makes me laugh. The cake is nothing to laugh at, though. A marvelous new creation.
Laura (Tutti Dolci) says
Cake for breakfast sounds just perfect to me! Love the chocolate mascarpone frosting!
anna says
what a beautiful cake! love the strawberry touch, perfect for valentine’s. thanks for sharing about your dad…we aren’t a military family, but i’ve wondered, watching movies and seeing so much casual violence how that might affect those who’ve actually witnessed those things in real life. makes you less likely to cheer when all the faceless ‘bad guys’ get gunned down…
Betty Ann @Mango_Queen says
Oh my goodness, it is so hard to look away from this chocolate cake. And what a great story about your dad. It made me feel nostalgic for my own parents. Thanks for sharing this cake, Chef Dennis. Bookmarked it, will bake it soon.
[email protected] says
Your Dad sounds so wonderful…you must miss him. Isn’t it amazing how seemingly incongruent things are the very ones that we associate our near and dear ones by even long after they are gone? A world war hero and chocolate cake…..so touching. Thank you for sharing this little tit bit with us.That is such a delicious looking cake!! Mascarpone frosting too! I can have that for breafast any day!
mangiabella says
this cake is gorgeous – and I can’t help but laugh thinking about Bill Cosby, a staple growing up in our house too – and the line he did about dad feeding the kids breakfast, and so he gave them chocolate cake for breakfast, and all the kids were singing “dad is great, gives us the chocolate cake” until mom wakes up, coming down the stairs, wild eyes with fire coming out ready to burn a hole in his stomach – hahahaha – i can still hear his voice telling it – so funny. my sister and i STILL sing that song – good times.
[email protected] is How I Cook says
Whenever there was cake in our house it was eaten breakfast, lunch and dinner. Everyone of course denied that they touched it at breakfast but we all knew we had. I mean really, is it any different than having a cinnamon roll? There is always one way to rationalize it-or not! And this looks great!
Katrina @ In Katrina's Kitchen says
Chocolate cake for breakfast is the ultimate in romance!! Happy Valentine’s!
Ruwani says
Looks divine !
Anita at Hungry Couple says
I love that Bill Cosby sketch, too. 🙂 Although I’m not in the mood for sweets in the morning (the only time of the day when you’ll hear me say a thing like that!), Brian totally is. And we both like having a little fruit cream to lighten up the total chocolate attack of a chocolate cake. So, he would eat half of this for breakfast and I will polish off the rest after dinner. I don’t know what you and Lisa are going to eat. 😉
Kayle (The Cooking Actress) says
Aww your dad sounds wonderful <3 This cake looks amazingly delicious and I know my boyfriend would looove it (he loves strawberry+chocolate)!
Brooks says
Chef, this is truly a lovely cake inspired by loving memories of a man and his cake for breakfast legacy. The story is a fine example of how we carry on and preserve the essence of those who are dear, delivered slice, by glorious slice. Spot on post and recipe my friend. Happy Valentine’s to you & yours!
Toni | Boulder Locavore says
Wow! Beautiful cake and ingenious to add the strawberry! Think I may need to adapt your Dad’s habit of cake for breakfast in my house!
Jen @ Savory Simple says
This is such a beautiful cake!
RavieNomNoms says
Gorgeous cake!
Geri says
This Thursday is when I plan to have this cake, I know it will be a hit. Thank you for posting this recipe.
Antionette says
A cake to fall in love with.
Lail | With A Spin says
Chocolate cake for breakfast sounds divine.
Brian @ A Thought For Food says
I grew up listening to that same comedy routine… and the chocolate cake for breakfast is one of the best. Happy Valentine’s Day, my friend!
Chef D says
Thank you Brian! I hope the snow doesn’t put a damper on your Valentines Day
Jen @JuanitasCocina says
That Bill Cosby skit is one of my favorites! And this cake??? I’d take it around my breakfast table, my lunch table, my dinner table, or for a snack.
Chef D says
Thanks Jen! It’s nice to know that others remember that skit, other than Noah, it was always my favorite
Ansie says
Hi Chef D,
Noticed the mentioning of the Korean war. Do you know about the Korean War Veterans Association?
Chef D says
hi Ansie
When my father was alive, he belonged to many of the organizations supporting veterans, I’m sure he was part of that group. He did spend most of his time working with the VFW though
thanks for thinking of me
Dennis
Hannelore Costantino says
What size cake pans are you using? Your cake looks great and I would like to bake it
Chef Dennis Littley says
I use 9 inch round cake pans for all of my layer cakes. Let me know how it turns out.