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Chocolate Strawberry Mousse Cake

  • Prep 45 min
  • Total 6 hr 0 min
  • Servings 12

Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée. ...MORE+ LESS-

Hungry Happenings Hungry Happenings
March 21, 2017

Ingredients

Brownie Layer

1
box (18.4 oz.) Betty Crocker™ Brownie Mix
1/4
cup water
1/3
cup oil
1
egg

Strawberry Gelee

1/2
cup water
3
teaspoons powdered gelatin
16
oz strawberries
2/3
cup sugar
1-1/2 teaspoons lemon juice

Strawberry Cheesecake Mousse

1
cup white chocolate chips
8
oz cream cheese, softened
2
cups frozen whipped topping, thawed

Steps

Hide Images
  • 1
    Brownie layer: Spray inside of an 8-inch springform pan with baking spray. Preheat oven to 325º F if using a non-stick pan and 350º F if using a metal pan.
  • 2
    Mix together the brownie mix, with 1/4 cup water, oil, and egg. Pour into an even layer in the springform pan. Bake for 31-36 minutes, or as package directs. Remove from oven and allow to cool completely.
  • 3
    Strawberry Gelée: Pour 1/2 cup water into a small bowl and sprinkle gelatin over top. Set aside until ready to use.
  • 4
    Combine strawberries and sugar in a saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a boil.
  • 5
    Remove from heat and purée strawberries using an immersion blender (or pour into a blender and purée.)
  • 6
    Press strawberry puree through a fine mesh sieve into a large bowl, if you'd like to remove the seeds. Stir in gelatin and lemon juice.
  • 7
    Strawberry Cheesecake Mousse: Pour white chocolate chips and 2/3 cup strawberry puree into a saucepan and heat over low until melted.
  • 8
    Beat cream cheese until light and fluffy. Stir white chocolate mixture into cream cheese. Fold in the whipped topping.
  • 9
    Assemble cake: Pour strawberry cheesecake mousse over top of the brownie and smooth out the top surface. Freeze for 30 minutes while the strawberry gelée cools.
  • 10
    Remove from freezer and pour the strawberry gelée over top. Refrigerate for at least 4 hours.
  • 11
    Remove, un-mold from pan, and cut into slices to serve.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
260mg
11%
Potassium
200mg
6%
Total Carbohydrate
65g
22%
Dietary Fiber
1g
7%
Sugars
50g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée. The combination of chocolate and strawberry is a classic, but this dessert puts those flavors together in a fresh way. Indulge in layers of decadently rich chocolate brownie topped with luscious strawberry cheesecake mousse and a refreshing strawberry gelée. When strawberries are in season you can use fresh ones to make this cake, but the beauty of the recipe is that it tastes great even with frozen strawberries. So it's perfect any time of year! Gelée is simply a soft gelatin made from fresh fruit. It's thicker than a glaze and will stay put when this cake is un-molded from the springform pan. When ready to serve, remove from the refrigerator and un-mold from the pan. Cut into slices and serve!

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