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Chocolate Strawberry Mousse Cake – Trellis Restaurant

I still remember the first time I tasted this cake. It was years ago, during a visit to Williamsburg, Virginia, and the Trellis Restaurant. The restaurant’s name was famous on the plate. I was instantly captivated by the exquisite layers of rich chocolate cake, creamy mousse, and fresh strawberries. The combination of flavors and textures was simply divine, an experience that lingered long after the last bite. I knew I had to recreate this masterpiece at home.

Recipe Overview

Prep Time: 3 hours
Cook Time: 25-30 minutes
Total Time: 7 hours
Servings: 12
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

Chocolate Cake

1/2 lb unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 egg yolks
3/4 cup granulated sugar
4 egg whites

Chocolate Strawberry Mousse

2 pints strawberries, stems removed
16 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces white chocolate, broken into 1/2-ounce pieces
6 egg whites
2 tablespoons granulated sugar
1 cup heavy cream

Semisweet Chocolate Ganache

1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into 1/2 ounce pieces

Equipment Needed

3 (9 by 1 1/2-inch) cake pans
Parchment paper
Double boiler
Electric mixer (with paddle and balloon whip attachments)
Food processor with metal blade
Rubber spatula
Springform pan
Cake circles
Cake spatula
Pastry bag with a large-sized star tip
Serrated slicer

Instructions

Prepare the Cake Pans: Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with the 2 tablespoons of melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside. Note: lining the cake pans with parchment paper is crucial for easy cake removal. Otherwise, the delicate cake layers can be difficult to handle.
Preheat the Oven: Preheat the oven to 325 degrees F (160 degrees C).
Melt the Chocolate and Butter: Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the remaining butter (not the 2 tablespoons already melted) and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap (plastic wrap). Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature. The film wrap helps trap the heat and steam, ensuring the chocolate melts evenly. Be sure the bottom of the top half of the double boiler does not touch the water.
Beat the Egg Yolks and Sugar: Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. This process incorporates air into the yolks, creating a light and airy base for the cake.
Whip the Egg Whites: While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Be careful not to overwhip the egg whites, as they can become dry and grainy.
Combine the Mixtures: Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Folding gently is key to maintaining the airiness of the egg whites, which contributes to the cake’s light texture.
Bake the Cakes: Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Oven temperatures can vary, so check for doneness starting at 25 minutes.
Cool the Cakes: Remove the cakes from the oven and allow to cool in the pans for 15 minutes. During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven. This is normal.
Prepare for Assembly: Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes. Refrigerating the cakes helps to firm them up, making them easier to handle.
Prepare the Strawberry Puree: Reserve the 12 best-looking strawberries to decorate the top of the cake. Set aside. To prepare the chocolate and strawberry mousse, in a food processor fitted with a metal blade, puree 4 ounces of strawberries (approximately 12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries you set aside for decoration).
Melt the Chocolate for the Mousse: Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed.
Whip the Egg Whites for the Mousse: In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
Whip the Cream: Whip the heavy cream in a well-chilled stainless steel bowl until stiff. Chilling the bowl and beaters ensures the cream whips properly.
Combine the Mousse Ingredients: Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed. Again, folding gently is key to maintaining the airiness of the mousse.
Assemble the Cake: Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
Prepare the Ganache: Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
Frost the Cake: Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
Decorate the Cake: Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
Serve: Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
Chocolate Ganache: Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Yield: 2 cups.

Expert Tips & Tricks

For a more intense chocolate flavor, use dark chocolate instead of semisweet chocolate.
If you don’t have parchment paper, you can grease and flour the cake pans instead. Be sure to thoroughly coat all surfaces to prevent sticking.
To prevent the bottom of the springform pan from sliding when you are smoothing the sides of the cake with ganache, place a small piece of damp paper towel under the springform base.
For a smoother ganache, use a hand blender to emulsify the mixture after pouring the cream over the chocolate.
If the ganache becomes too thick, add a tablespoon of warm milk or cream at a time until you reach the desired consistency.
When folding in the egg whites, work quickly and gently to prevent deflating the mixture.

Serving & Storage Suggestions

Serve the Chocolate Strawberry Mousse Cake chilled or at room temperature. The cake is best enjoyed within 2-3 days. Store leftover cake in an airtight container in the refrigerator. The cake can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	897.3 kcal	N/A
Calories from Fat	741 g	83%
Total Fat	82.4 g	126%
Saturated Fat	50.4 g	252%
Cholesterol	227.3 mg	75%
Sodium	97.5 mg	4%
Total Carbohydrate	53.9 g	17%
Dietary Fiber	15.3 g	61%
Sugars	26.1 g	104%
Protein	17.5 g	35%

Variations & Substitutions

Gluten-Free: Substitute the chocolate cake layers with gluten-free cake layers or almond flour cake.
Dairy-Free: Use coconut cream or other plant-based cream alternatives for the heavy cream in the mousse and ganache. Ensure the chocolate used is also dairy-free.
Different Berries: Replace the strawberries with other berries such as raspberries, blueberries, or blackberries, or a combination of your favorite berries.
Liqueur Infusion: Add a tablespoon of strawberry liqueur or chocolate liqueur to the mousse for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the cake layers ahead of time?
A: Absolutely! The cake layers can be baked and stored in the refrigerator for up to 2 days before assembling the cake. Wrap them tightly in plastic wrap to prevent them from drying out.

Q: Is it necessary to use a double boiler for melting the chocolate?
A: While a double boiler is recommended for gentle and even melting, you can also melt the chocolate in the microwave in 30-second intervals, stirring in between, to prevent burning.

Q: Can I freeze the assembled cake?
A: While it is possible to freeze the assembled cake, the texture of the mousse may change slightly upon thawing. It’s best to consume the cake fresh for the best texture. If you do freeze it, wrap it tightly in plastic wrap and thaw it overnight in the refrigerator.

Q: Why do I need to tap the springform pan after adding the mousse?
A: Tapping the pan helps to release any trapped air bubbles in the mousse, resulting in a smoother and more even texture.

Q: What can I do if my ganache is too thick?
A: If the ganache is too thick, add a tablespoon of warm milk or cream at a time, stirring until you reach the desired consistency.

Final Thoughts

This Chocolate Strawberry Mousse Cake is more than just a dessert; it’s an experience. While it requires a bit of effort, the end result is well worth it – a decadent and visually stunning cake that’s sure to impress. Don’t be intimidated by the steps – take your time, enjoy the process, and savor every bite of this incredible creation. I encourage you to try this recipe and share your feedback. Pair it with a glass of dessert wine or a cup of freshly brewed coffee for the perfect ending to any meal. Happy baking!

Chocolate Strawberry Mousse Cake – Trellis Restaurant Recipe