Neapolitan Mousse Cake: A Delightful Layered Treat! Recipe

Bylina Carter
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Introduction

The Neapolitan Mousse Cake is a delightful layered dessert that combines rich chocolate, creamy vanilla, and fresh strawberry flavors. Its light, airy texture and beautiful presentation make it perfect for special occasions or a sweet treat any time.

A slice of layered cake sits on a white plate over a white marbled texture. The cake has five layers: the bottom is dark brown with a moist texture, followed by a thin layer of rich milk chocolate cream. Above that is a thick, creamy white layer, then a pink sponge cake layer with a soft, airy texture. The top layer is smooth white cream decorated with rosettes of white and dark chocolate cream, and a single pink cream rosette in the center. The cake’s edges are clean and the rosettes have a swirled, delicate appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ½ cup (115 g) unsalted butter, melted
  • ¾ cup (150 g) sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup (65 g) flour
  • ⅓ cup (30 g) unsweetened cocoa powder
  • Pinch of salt
  • ¾ cup (175 ml) heavy cream (for chocolate mousse)
  • 100 g (3.5 oz) dark chocolate, chopped
  • 1 tsp gelatin powder + 2 Tbsp cold water (for chocolate mousse)
  • ¾ cup (175 ml) heavy cream (for vanilla mousse)
  • 100 g (3.5 oz) white chocolate, chopped
  • 1 tsp vanilla extract (for vanilla mousse)
  • 1 tsp gelatin powder + 2 Tbsp cold water (for vanilla mousse)
  • ¾ cup (175 ml) heavy cream (for strawberry mousse)
  • ¾ cup (120 g) fresh strawberries, puréed and strained
  • 2 Tbsp sugar (for strawberry mousse)
  • 1 tsp gelatin powder + 2 Tbsp cold water (for strawberry mousse)
  • A few drops of pink or red food coloring (optional)
  • Whipped cream (for decoration)
  • Chocolate and strawberry swirls (for decoration)
  • Sprinkles or chocolate curls (optional)

Instructions

  1. Step 1: Preheat your oven to 175°C (350°F). In a bowl, mix the melted butter, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating until well combined.
  2. Step 2: Sift together the flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture. Pour the batter into an 8-inch pan lined with parchment paper and greased. Bake for 18–20 minutes until a toothpick comes out clean. Let the brownie base cool completely.
  3. Step 3: For the chocolate mousse, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Heat ¾ cup heavy cream until hot but not boiling, then pour it over chopped dark chocolate. Stir until melted and smooth. Add the bloomed gelatin and whisk to combine.
  4. Step 4: Whip remaining heavy cream to soft peaks. Allow the chocolate mixture to cool slightly, then gently fold in the whipped cream. Spread this mousse evenly over the cooled brownie base. Chill in the fridge for 30 minutes.
  5. Step 5: Repeat the gelatin blooming with a new teaspoon and water. Heat cream for the vanilla mousse, melt in chopped white chocolate and gelatin, then add vanilla extract. Let cool, fold in whipped cream, and spread over the chocolate layer. Chill another 30 minutes.
  6. Step 6: For the strawberry mousse, bloom gelatin once more. Warm the strawberry purée with sugar until just warm, stir in gelatin until dissolved. Cool slightly, add food coloring if desired, then fold in whipped cream. Spread over vanilla mousse layer.
  7. Step 7: Chill the entire cake for at least 4 hours or overnight to set fully. Before serving, pipe whipped cream rosettes on top and decorate with chocolate and strawberry swirls, sprinkles, or curls as you like.
  8. Step 8: Slice the cake with a warm, clean knife for neat, defined layers and serve.

Tips & Variations

  • Use fresh, ripe strawberries for the best flavor in the strawberry mousse layer.
  • For a firmer mousse, increase gelatin by ½ tsp if you prefer a more set texture.
  • Decorate with fresh berries or a dusting of cocoa powder for a fresh twist.
  • If you don’t have gelatin, agar-agar can be a vegetarian substitute but adjust quantities as per instructions.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse texture. When ready to serve, remove from fridge about 15 minutes early for the best flavor and texture. Use a warm knife to slice cleanly each time.

How to Serve

A slice of layered cake sits on a white plate over a white marbled surface. From bottom to top, the first layer is dense, dark chocolate cake, followed by a thick, smooth layer of milk chocolate cream. Above this is a light, creamy white layer, topped with a pink sponge cake layer. The topmost layer is fluffy white frosting, decorated with swirls of white and dark chocolate cream, and a pink cream rosette in the center. The textures vary from dense and moist at the bottom to soft and airy near the top. The cake slice is shown up close, highlighting its neat, clean layers and creamy decorations. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making the day before. The overnight chilling helps the mousse layers set perfectly, enhancing the flavor and texture.

What if I don’t have gelatin on hand?

You can substitute gelatin with agar-agar powder as a vegetarian option. Use according to package instructions, as it sets differently and may require boiling.

Print
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Neapolitan Mousse Cake: A Delightful Layered Treat! Recipe

★★★★★

4.7 from 60 reviews
  • Author: lina
  • Total Time: 5 hours 30 minutes (including chilling and setting times)
  • Yield: 8 servings 1x
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Description

A luscious Neapolitan Mousse Cake featuring three distinct layers of chocolate, vanilla, and strawberry mousse atop a rich cocoa brownie base, decorated with whipped cream and elegant swirls for a delightful, layered dessert experience.

Ingredients

Scale

Brownie Base

  • ½ cup (115 g) unsalted butter, melted
  • ¾ cup (150 g) sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • ½ cup (65 g) flour
  • ⅓ cup (30 g) unsweetened cocoa powder
  • Pinch of salt

Chocolate Mousse

  • ¾ cup (175 ml) heavy cream
  • 100 g (3.5 oz) dark chocolate, chopped
  • 1 tsp gelatin powder + 2 Tbsp cold water

Vanilla Mousse

  • ¾ cup (175 ml) heavy cream
  • 100 g (3.5 oz) white chocolate, chopped
  • 1 tsp vanilla extract
  • 1 tsp gelatin powder + 2 Tbsp cold water

Strawberry Mousse

  • ¾ cup (175 ml) heavy cream
  • ¾ cup (120 g) fresh strawberries, puréed and strained
  • 2 Tbsp sugar
  • 1 tsp gelatin powder + 2 Tbsp cold water
  • A few drops of pink or red food coloring (optional)

Decoration

  • Whipped cream
  • Chocolate and strawberry swirls
  • Sprinkles or chocolate curls (optional)

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 175°C (350°F). In a mixing bowl, combine the melted butter, sugar, and vanilla extract until smooth. Beat in the eggs until fully incorporated. Sift the flour, cocoa powder, and a pinch of salt into the mixture and gently fold. Pour this batter into a greased, parchment-lined 8-inch pan and bake for 18–20 minutes. Allow the brownie base to cool completely before the next step.
  2. Make the Chocolate Mousse Layer: Bloom 1 tsp of gelatin in 2 tablespoons of cold water for 5 minutes. Heat ¾ cup of heavy cream in a saucepan until hot but not boiling. Pour this hot cream over the chopped dark chocolate and stir until fully melted. Stir in the bloomed gelatin until dissolved and the mixture is smooth. Let it cool slightly, then gently fold in whipped heavy cream, beaten to soft peaks. Evenly spread this chocolate mousse over the cooled brownie base and chill for 30 minutes to set.
  3. Prepare the Vanilla Mousse Layer: Repeat the gelatin blooming process with 1 tsp gelatin and 2 Tbsp cold water. Heat ¾ cup heavy cream, then melt in the chopped white chocolate and dissolved gelatin. Add 1 tsp vanilla extract, and let the mixture cool. Fold in whipped cream at soft peaks. Carefully spread the vanilla mousse over the chilled chocolate layer and refrigerate for another 30 minutes.
  4. Create the Strawberry Mousse Layer: Bloom 1 tsp gelatin in 2 Tbsp cold water. Heat the strained strawberry purée with 2 tablespoons of sugar until warm, then stir in the gelatin until fully dissolved. Let the mixture cool somewhat before folding in whipped cream at soft peaks. Optionally add a few drops of pink or red food coloring to enhance the color. Spread this strawberry mousse over the vanilla layer evenly and chill at least 4 hours or overnight until fully set.
  5. Decorate and Serve: Once set, pipe whipped cream rosettes on top of the mousse cake. Decorate with chocolate swirls, strawberry decorations, or sprinkles as desired. For neat slices and to showcase the distinct layers, use a warm knife to cut the cake cleanly and serve.

Notes

  • Ensure each mousse layer is chilled well before adding the next to maintain clear, defined layers.
  • Use room temperature ingredients when mixing for the best texture.
  • Straining the strawberry purée prevents seeds or pulp from affecting the smooth mousse texture.
  • The warm knife technique helps achieve clean slices without mixing the layers.
  • Gelatin amounts can be adjusted slightly depending on brand strength to ensure proper setting.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Keywords: Neapolitan mousse cake, layered mousse cake, chocolate mousse, vanilla mousse, strawberry mousse, layered dessert, mousse cake recipe, chocolate brownie base

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