Chocolate Sponge Cake with Strawberry Mousse & Ganache

This Chocolate Sponge Cake with Strawberry Mousse and Ganache is a show-stopping dessert that’s perfect for special occasions or a cozy treat at home. The airy chocolate sponge provides a light base, while the strawberry mousse adds a creamy, fruity layer. Topped with silky dark chocolate ganache, this cake is as elegant as it is delicious.

It’s easy to make in advance—the mousse and ganache set beautifully in the fridge, making it ideal for dinner parties or a sweet surprise for family. Every bite delivers the perfect combination of soft chocolate, fresh strawberries, and luscious chocolate. 

Ingredients:

Chocolate Sponge

- 2 large eggs

- 60 g sugar

- 20 g cornstarch

- 35 g all-purpose flour

- 5 g baking powder 

- 10 g unsweetened cocoa powder

Strawberry Mousse

- 250 g fresh/frozen strawberries

- 50 g powdered sugar

- 250 ml cold heavy cream (30–35% fat)

- 8 g powdered gelatin

- 40 ml cold water (for blooming gelatin)

Chocolate Ganache

- 50 g dark chocolate

- 50 ml heavy cream

Instructions:

1. Prepare the Chocolate Sponge

- Line a 6-inch (15 cm) square pan with baking paper.

- Preheat oven to 180°C.

- Separate egg whites from yolks.

- Beat egg whites until foamy, then gradually add sugar and whip to stiff peaks.

- Add yolks one at a time while mixing.

- Sift flour, potato starch, baking powder, and cocoa together.

- Gently fold dry ingredients into the egg mixture.

- Pour batter into the pan and smooth the top.

- Bake for 25–30 minutes.

- Cool completely.

2. Soak the Cake (Optional)

- Mix raspberry vodka (or syrup) with water.

- Brush evenly over the cooled cake.

3. Prepare the Strawberry Mousse

- Place gelatin in a small bowl and pour over 40 ml cold water. Let bloom for 5–10 minutes.

- Heat strawberries with sugar until soft.

- Blend into a smooth puree.

- Gently heat the bloomed gelatin until fully dissolved (do not boil).

- Stir melted gelatin into the warm strawberry puree. Mix well.

- Let the mixture cool to room temperature (not hot).

- Whip cold heavy cream to soft-medium peaks.

- Gently fold strawberry mixture into the whipped cream.

- Spread mousse evenly over the soaked cake.

- Refrigerate at least 4 hours (preferably overnight).

4. Make the Chocolate Ganache

- Heat cream until hot but not boiling.

- Add chopped chocolate and let sit for 1 minute.

- Stir until smooth.

- Cool slightly and pour over chilled mousse.

- Refrigerate until fully set.