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
- 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.
- 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.
- 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.
- 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.
- 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
