Strawberry Chocolate Cake: A Romantic and Decadent Dessert for Every Occasion

There’s something magical about the combination of strawberries and chocolate.

It’s romantic, elegant, and utterly irresistible — especially when layered into a cake.

This Strawberry Chocolate Cake is the kind of dessert that turns heads, wins hearts, and leaves a lasting impression after the very first slice.

Whether you’re celebrating a special occasion or just in the mood for something spectacular, this cake is it.

With layers of moist chocolate cake, fresh strawberries, creamy chocolate mousse, and silky ganache, it’s a true showstopper.

It looks like something straight from a patisserie, but you can make it at home with love — and a bit of patience.

Nostalgic Appeal

Strawberries dipped in chocolate were always a treat in my house growing up.

It was the dessert we reserved for Valentine’s Day, birthdays, or just special “moments” when we wanted something indulgent.

That memory inspired this cake — an elevated, full-sized version of a childhood favorite.

The fresh strawberries, perfectly nestled inside fluffy mousse and atop a rich chocolate base, bring those memories back with every bite.

It’s the kind of cake that feels nostalgic yet fancy.

A dessert that reminds you of what you love, while also creating something new and exciting.

Homemade Focus

What makes this cake extra special is that every component is homemade — no boxed mixes, no shortcuts.

The chocolate cake is soft and moist, with a rich cocoa flavor boosted by a touch of boiling water.

The mousse is smooth and airy, made from scratch with two kinds of chocolate, whipped cream, and a touch of gelatin to help it set beautifully.

You’ll also prepare a glossy ganache that adds depth and shine to the top layer.

And finally, handmade chocolate curls bring a touch of elegance and texture.

It might look intricate, but each step is straightforward and designed for success.

Flavor Goal

This cake is designed to be balanced and indulgent.

The base is moist and chocolaty, but not too dense or overpowering.

The mousse brings in a lighter texture and creamy contrast, while the strawberries add freshness and natural sweetness.

The ganache seals everything together with its velvety smoothness.

And when you slice into it and see those whole strawberries standing tall inside the cake, the experience becomes even more delightful.

It’s a dessert that plays with flavor and texture in all the right ways.

Ingredient Insights 

The chocolate cake uses everyday ingredients — flour, sugar, cocoa powder, baking powder and soda, milk, egg, and vanilla.

The magic lies in the technique: adding boiling water creates a thin, runny batter that results in a very moist and tender crumb.

The chocolate mousse is made with semisweet and white chocolate, unsalted butter, and heavy cream.

It’s stabilized with gelatin to hold its shape around the strawberries, while vanilla adds warmth and aroma.

Fresh strawberries are key — look for small, ripe ones that are uniform in size so they layer well in the cake.

Ganache is simply a mix of heavy cream and semisweet chocolate — heated, stirred, and poured until smooth and glossy.

The chocolate curls are made from melted chocolate and vegetable shortening, spread thinly and scraped when cooled.

Together, these ingredients create a cake that’s rich, fresh, and stunning from every angle.

Essential Equipment

You’ll need a 9-inch round cake pan for baking the base layer.

To assemble, a 9×3-inch springform pan is necessary — it helps contain the mousse and strawberries while they set.

An electric mixer is helpful for whipping cream and combining ingredients quickly and evenly.

A food thermometer can help when working with gelatin or melted chocolate.

Offset spatulas and a piping bag make assembling and smoothing the mousse easier.

A metal spatula is best for making and lifting the chocolate curls.

And don’t forget parchment paper to ensure a smooth cake release.

List of Ingredients with Measurements

For the Chocolate Cake:

• 1 cup sugar

• ¾ cup + 2 tablespoons all-purpose flour

• ¼ cup + 2 tablespoons cocoa powder

• ¾ teaspoon baking powder

• ¾ teaspoon baking soda

• ½ teaspoon salt

• 1 large egg

• ½ cup milk

• ¼ cup vegetable oil

• 1 teaspoon vanilla extract

• ½ cup boiling water

For the Chocolate Mousse:

• 6 tablespoons unsalted butter

• 12 oz semisweet chocolate, chopped

• 3.5 oz white chocolate, chopped

• 1¾ cups heavy whipping cream

• ⅔ cup powdered sugar

• 1½ teaspoons vanilla extract

• 2 teaspoons unflavored gelatin

• 2.5 tablespoons cool water

• 2 quarts small strawberries, cleaned and stemmed

For the Chocolate Ganache:

• ⅔ cup heavy cream

• 5.5 oz semisweet chocolate, chopped

For the Chocolate Curls:

• 3.5 oz semisweet baking chocolate

• 1 tablespoon vegetable shortening or oil

Step-by-Step Instructions

1. Bake the Chocolate Cake
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Do not use a springform pan for this step — the batter is thin and may leak.

In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, oil, and vanilla. Mix on medium speed for 2 minutes.
Carefully add the boiling water and mix until smooth.

Pour the batter into the prepared pan and bake for 25–35 minutes.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

2. Make the Chocolate Mousse
Soften gelatin in cool water and let sit.
Melt semisweet and white chocolate with butter using a double boiler or microwave. Stir until smooth.
Allow to cool.

Heat the gelatin until dissolved and smooth, then set aside to cool.
Whip the cream and vanilla to medium peaks, adding powdered sugar gradually.
Fold in the dissolved gelatin.

Lighten the chocolate mixture by folding in a bit of whipped cream.
Gently fold the rest of the whipped cream into the chocolate until fully incorporated.

3. Assemble the Cake
Place the cooled chocolate cake layer on a serving plate.
Fit the springform ring around the cake.

Spread a thin layer of mousse (about ½ cup) over the cake.
Halve enough strawberries vertically to line the inside edge of the pan.
Stand them cut-side out, pointed side up, pressing gently into the mousse.

Fill the inside of the cake with whole strawberries, trimming bottoms to match in height.
Transfer mousse to a piping bag and fill gaps between the strawberries.
Spread remaining mousse on top and smooth it out.

Chill for 4–6 hours or overnight until the mousse is fully set.

4. Make the Ganache
Heat cream in a small saucepan until it just simmers.
Pour over chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy.

Spread the ganache gently over the mousse layer.
Return the cake to the fridge until ganache is set.

5. Release and Decorate
Run a thin knife around the edge of the cake to loosen.
Carefully remove the springform ring.

To make chocolate curls, melt chocolate and shortening together.
Spread in a thin layer on a baking sheet and freeze for 6–8 minutes.
Let sit at room temp for 2 minutes, then scrape with a metal spatula to create curls.

Arrange curls and fresh strawberries on top of the cake.
Keep chilled until ready to serve.

Troubleshooting

If your cake cracks or sinks, your oven may be too hot — use an oven thermometer to verify.
Runny mousse? Check that your gelatin fully dissolved and your whipped cream was beaten to medium peaks.
Ganache too thick? Add a splash of warm cream and stir again.
Chocolate curls breaking? The chocolate is too cold — wait a minute before scraping.

Tips and Variations

Swap semisweet chocolate for dark chocolate if you prefer a more intense flavor.

Use raspberries or blackberries for a twist on the original recipe.

Add a layer of strawberry jam under the mousse for extra fruitiness.

Make it gluten-free by using a certified gluten-free flour blend.

Add a splash of strawberry liqueur to the mousse or ganache for an adult version.

Serving and Pairing Suggestions

Serve the cake slightly chilled for the best texture.

Pair it with a glass of Prosecco, a light rosé, or fresh mint tea.

Top with whipped cream or a dusting of powdered sugar for extra flair.

Slice with a hot, dry knife for clean edges and beautiful layers.

Ideal for romantic dinners, birthdays, bridal showers, or Mother’s Day brunch.

Nutritional Information (Per Slice, Estimated)

Calories: 640
Fat: 45g
Saturated Fat: 27g
Carbohydrates: 52g
Sugars: 38g
Protein: 6g
Sodium: 210mg
Cholesterol: 130mg
Fiber: 4g

These values are estimates and may vary slightly based on ingredients used.

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Recipe Summary and Q&A

This Strawberry Chocolate Cake brings together the richness of cocoa, the sweetness of ripe berries, and the elegance of a mousse-based dessert.

It’s a perfect balance of textures and flavors that looks as good as it tastes.

Can I make this ahead of time?
Yes, the cake sets best overnight. Just decorate the top the next day.

Can I use frozen strawberries?
Fresh is best for appearance and texture, but thawed strawberries can be used in the filling.

How long does it keep?
Up to 3–4 days in the refrigerator, covered.

Can I freeze it?
You can freeze the cake without the fresh strawberries on top. Thaw overnight in the fridge.

Whether you’re celebrating something big or just treating yourself to something extraordinary, this Strawberry Chocolate Cake is worth every step.
A dessert that’s truly unforgettable — from the first bite to the last.