Delicate layers of chocolate sponge, creamy vanilla mousse, and fresh strawberries—finished with a dusting of cocoa and floral charm.

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Ingredients

Chocolate Sponge Base:

• 3 eggs

• ½ cup sugar

• ⅓ cup cake flour

• ¼ cup cocoa powder

• 1 tbsp milk

• 1 tbsp melted butter

Vanilla Mousse:

• 2 cups heavy cream (chilled)

• ½ cup milk

• 3 egg yolks

• ¼ cup sugar

• 1 tsp vanilla extract

• 2½ tsp gelatin powder + 2 tbsp water (bloomed)

Strawberry Layer:

• 10–12 fresh strawberries (halved)

• ½ cup strawberry jam or puree (optional)

Decorations:

• Whole strawberries

• Cocoa powder

• Small fondant flowers or whipped cream rosettes

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Instructions

1. Make the Chocolate Sponge:

• Preheat oven to 170°C (340°F). Line a round cake pan.

• Whisk eggs and sugar over a water bath until fluffy.

• Sift in flour and cocoa powder; fold gently.

• Add milk and melted butter. Pour into pan and bake 15–18 minutes.

• Let cool and slice into 1 or 2 thin layers.

2. Prepare the Mousse:

• Bloom gelatin in water for 5 mins.

• In a saucepan, heat milk and vanilla until warm. Whisk in egg yolks and sugar until thickened slightly (do not boil).

• Add bloomed gelatin to the warm mix. Let cool slightly.

• Whip the cream to soft peaks and fold into the custard mix. Chill briefly until slightly thickened.

3. Assemble:

• Place chocolate sponge layer at the bottom of a springform pan.

• Line the inner wall with halved strawberries, cut side out.

• Add half the mousse and smooth. Add strawberry jam/puree if using.

• Layer more strawberries, then remaining mousse. Chill for 4+ hours until set.

4. Decorate:

• Dust top with cocoa powder.

• Pipe whipped cream or mousse in small dollops.

• Add whole strawberries and edible flower decorations.