Chocolate Cake with Strawberry Mousse Recipe

Chocolate Cake
2 Preheat your oven to 350°F. Grease a 9-inch springform pan, dust it lightly with cocoa powder, and line the bottom with parchment paper.
3 In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt, then set it aside. 
4 In a large bowl of a stand mixer, beat the oil and sugar for about a minute until well combined. Add the eggs one at a time, mixing after each one. Stir in the vanilla and sour cream until smooth.
5 Gradually add the dry ingredients and coffee, alternating between the two, mixing until everything is incorporated. 
6 Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Strawberry Mousse
8 In a large bowl, whisk the pudding mix and milk on high speed for about 2 minutes and set it aside. 
9 Using a mixer with a whisk attachment, whip the heavy cream, vanilla, and freeze-dried strawberry powder until stiff peaks form. 
10 Gently fold the whipped cream into the pudding mixture with a spatula, being careful to keep the mixture light and airy. Make sure to scrape the sides of the bowl for an even mix.
Assemble
12 Trim the dome off the cake using a serrated knife or cake leveler to create a flat surface. Place the cake back into the springform pan, and line the sides of the pan tightly with parchment or acetate for a clean edge.
13  Spread the strawberry mousse in a single layer over the cake, smoothing it with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
14 When the mousse has set, carefully remove the cake from the pan by stabilizing the bottom while removing the rim. Discard the parchment paper and transfer the cake to a serving plate. Finish with fresh strawberries and chocolate shavings for a decorative touch.