Chocolate Strawberry Mousse Cake

Layered cake with a brownie base, topped with creamy strawberry cheesecake mousse and a strawberry gelée.

Brownie Layer:
  • 1 (18.4 oz.) box Betty Crocker™ brownie mix
  • 1/4 cup water
  • 1/3 cup oil
  • 1 egg
Strawberry Gelée:
  • 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
  1. Brownie layer: Spray inside of an 8-inch springform pan with baking spray. Preheat oven to 325° F if using a non-stick pan and 350° 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.
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