Chocolate Strawberry Mousse Cake

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

Updated March 21, 2017

box (18.4 oz.) Betty Crocker™ Brownie Mix

teaspoons powdered gelatin

1-1/2 teaspoons lemon juice

cup white chocolate chips

oz cream cheese, softened

cups frozen whipped topping, thawed

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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.
11
Remove, un-mold from pan, and cut into slices to serve.

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;

*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!