If you’re looking to impress with a dessert that’s as elegant as it is comforting, look no further than this Chocolate Cake with Strawberry Mousse and Blackberry Compote. This three-component masterpiece is rich, fruity, and visually stunning—perfect for birthdays, dinner parties, or when you simply want to indulge in something truly special.

This recipe strikes the perfect balance between decadent chocolate layers, fluffy, fruity mousse, and a tangy, jewel-toned berry compote that cascades down the sides for a rustic, homemade aesthetic. It’s not just a cake—it’s a celebration on a plate.

Who This Cake is For

Whether you’re a seasoned baker looking to up your game or a weekend dessert enthusiast ready for a baking challenge, this cake is for anyone who loves bold flavors, textures, and colors in their dessert. The components are simple enough to execute with a little patience, and the results are nothing short of bakery-worthy.

What’s even better? The imperfect assembly—oozing mousse and dripping compote—is what makes it look so gorgeous and inviting. Think European countryside cake shop, not mass-produced perfection.

Ingredients Overview

Here’s what you’ll need for each delicious layer:

For the Chocolate Cake:

• 1 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs

• 3/4 cup buttermilk

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 3/4 cup hot water or hot coffee (for richness)

For the Strawberry Mousse:

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup fresh strawberry purée

• Pink food coloring (optional)

For the Blackberry Compote:

• 1 cup fresh or frozen blackberries

• 2 tablespoons sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Required Kitchen Equipment

To make this cake come to life, you’ll need:

• Two 8-inch round cake pans

• Mixing bowls (various sizes)

• Hand or stand mixer

• Whisk and spatula

• Saucepan

• Blender or food processor (for strawberry purée)

• Serrated knife (for slicing cake layers)

• Offset spatula or butter knife (for spreading mousse)

• Cooling rack

Step-by-Step Recipe Instructions

1. Make the Chocolate Cake

• Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

• In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

• Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until just combined.

• Gradually pour in the hot water or coffee while mixing. The batter will be thin, and that’s exactly what we want!

• Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

• Let cakes cool completely. For a layered look, you can slice each cake horizontally to make four thinner layers.

2. Prepare the Strawberry Mousse

• In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla to soft peaks.

• Gently fold in the strawberry purée. Add a drop of food coloring if you’d like a deeper pink hue.

• Chill the mousse in the fridge for at least 15 minutes to firm it up before layering.

3. Make the Blackberry Compote

• In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the berries start to break down and release their juices (about 5 minutes).

• For a thicker consistency, stir in the cornstarch slurry and simmer for another minute. Let the compote cool completely before using.

4. Assemble the Cake

• Place one cake layer on a serving plate.

• Spread a generous layer of strawberry mousse over the top.

• Repeat with the remaining cake and mousse layers. Don’t worry if it slides a little or spills over the sides.

• Finish with a thick mousse layer on top and a dollop of whipped cream if you’re feeling extra.

• Drizzle the blackberry compote over the top, letting it drip messily down the sides.

• Scatter a few fresh blackberries or strawberries for a charming garnish.

Tips for Success

• Use room temperature ingredients for the batter to ensure even mixing.

• The cake can be made a day ahead and stored in the fridge wrapped in plastic wrap for easier assembly the next day.

• If you’re short on time, skip slicing the cakes into layers and stick with two thick layers and mousse in the middle and on top.

• Don’t overwhip the mousse—soft peaks give you that dreamy, cloud-like texture.

• Chill the cake for at least 1 hour before serving so it holds its shape.

Simple Shortcut Version (Optional)

Want a quicker version with the same flavors?

• Use a boxed chocolate cake mix, baked in two 8-inch pans.

• Swap homemade mousse for strawberry-flavored whipped topping.

• Use a store-bought blackberry jam or compote, warmed slightly to drizzle.

It’s not quite the same as homemade, but it’ll hit the spot when you need a fast crowd-pleaser.

How to Store Leftovers

• Store leftovers in the refrigerator, loosely covered with foil or in an airtight container for up to 3 days.

• For longer storage, freeze individual slices (minus the compote) in plastic wrap and foil. Thaw overnight in the fridge before enjoying.

• The mousse will firm up over time, but a quick 10-minute sit at room temp brings it back to life.

Food and Drink Pairings

To elevate this cake, try these pairing ideas:

• Drinks: Pair with espresso, port wine, or sparkling rosé.

• Sides: Serve with fresh berries, a scoop of vanilla ice cream, or a dollop of crème fraîche.

• Presentation Tip: Dust with powdered sugar or add edible flowers for a professional touch.

Frequently Asked Questions

Can I use frozen berries for the mousse and compote?

Yes, just thaw them first and drain excess liquid. Frozen berries work especially well for the compote.

Is the mousse stable enough for stacking?

Yes, once chilled, the mousse holds its shape well. Just don’t overstack or press too firmly between layers.

Can I make this cake in advance?

Absolutely! You can bake the cake layers up to two days in advance. Store them in the fridge or freezer and assemble the day of serving.

What if I don’t have buttermilk?

Make a quick substitute by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk. Let sit for 5 minutes.

Can I use other berries instead of blackberry?

Yes! Raspberries or blueberries make great alternatives for the compote.

Final Thoughts

This Chocolate Cake with Strawberry Mousse and Blackberry Compote isn’t just a dessert—it’s a centerpiece. With its rich cocoa base, airy fruit mousse, and tart berry finish, every bite delivers a symphony of flavor and texture. Best of all, its slightly messy look is part of its charm. No perfection required—just great taste.

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