This scrumptious trifle combines the intensity of rich chocolate cake and chocolate mousse with the creamy lightness of whipped cream and sweet strawberries. A feast for the eyes and the taste buds.
We had an unexpectedly large crowd for dinner one night recently and this was a hit with everyone from grandparents to the four-year-olds. Who doesn’t love chocolate cake with a few healthy strawberries thrown in? Oh, the mousse and whipped cream might be a bit rich, you say? Just walk a little further tomorrow.
Strawberry Trifle with Chocolate Mousse
A scrumptiously rich layered dessert of chocolate cake, chocolate mousse, strawberries and whipped cream.
Ingredients
Scale
For the chocolate cake
- 400 g (2 c) sugar
- 210 g (1 ¾ c) all-purpose flour
- 62 g (¾ c) cocoa
- 5 ml or 1 tsp espresso powder
- 7 ml or 1 ½ tsp baking powder
- 7 ml or 1 ½ tsp baking soda
- 5 ml or 1 tsp kosher salt
- 2 large eggs
- 227 g or 1 c buttermilk
- 113 g or ½ c vegetable oil
- 10 ml or 2 tsp vanilla extract
- 227 g or 1 c boiling water
For the whipped cream, chocolate mousse and garnish
- 960 g or 4 c heavy whipping cream, divided into ½ c (120g); 360 g (1½ c); and 480 g (2 c) portions
- 227 g or 8 oz semi-sweet chocolate, chopped
- 25 g or 2 tbsp confectioners’ sugar
- 675 g or 1 quart fresh strawberries, washed, hulled and cut in half
Instructions
Make the chocolate mousse
- In a medium saucepan, combine ½ c or 120 g of whipping cream and the chocolate. Heat gently over medium-low heat until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in another 360 g or 1 ½ c of whipping cream; stir until thoroughly combined.
- Transfer the mixture to a heatproof bowl; cover and refrigerate until very cold (at least 8 hours).
Make the chocolate cake
- Heat the oven to 350°F. Grease and flour three 8-inch round baking pans or one quarter-sheet rimmed baking pan. The cake(s) will be about ¾” to 1″ high when baked.
- In a large bowl, whisk together the sugar, flour, cocoa, espresso powder, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, buttermilk, oil and vanilla until combined (1 minute).
- Add the dry ingredients and beat on medium speed until well combined (2 minutes).
- Carefully stir in the boiling water; the batter will be thin. Pour the batter into the prepared pans.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted in the centre comes out clean.
- Cool for 10 minutes, then remove the cakes from the pans to wire racks. Cool completely.
Assemble the trifle
- In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 2 c of whipping cream at medium-high speed until soft peaks form. Reduce the mixer’s speed to low, and with the beaters going, gradually incorporate two tablespoons of confectioners’ sugar. Increase the speed until stiff peaks form. Transfer the whipped cream to another bowl.
- Pour the chocolate mixture into the now empty mixing bowl (there is no need to wash it); beat at medium-high speed until stiff peaks form.
- Cut the cake into rounds the same diameter as the trifle dish (or dishes if you’re using individual parfait glasses). Alternate cake rounds, chocolate mousse, strawberries, and whipping cream into as many layers as the dish (dishes) will accommodate. Garnish with chocolate shavings and strawberries.
Notes
- Espresso powder is available at speciality cook shops, and of course, Amazon!
Nutrition
- Serving Size: 10
Oh, my gosh! You are dangerous woman, Ms. Kain! First the Strawberry Rhubarb Torte and now this. Not to mention the scrummy Downton dessert.
I’m going to have to avoid your site if I want a healthier purse – the temptations you present that make me haunt Replacements, eBay and Etsy for china, crystal and flatware. And the lure of your England visits is too much.
And now my waistline is in jeopardy.
As always I look forward eagerly to every new post from Entertablement.
Warmest regards,
Elizabeth Speicher
But aren’t you having fun? I’ve been on a bit of a baking binge recently; consequently, the freezer is bulging so I don’t. Stay tuned for further caloric inducements!
I’m so glad you’re enjoying the posts. It makes my day.
I live in England and would love to make this. Unfortunately, all the measurements are foreign to me!
Hi Kim,
I’ve gone back through the recipe and made sure I’ve got both metric and imperial measurements, so I hope you can work with it. It’s worth it!
Best,
Helen
Hi could this be assembled ahead of time – say 3 to 4 hours before serving?
Yes, that should be fine.