Jump to Recipe Jump to Video Print Recipe

A stunning spring dessert bursting with flavor and texture! Chocolate Pistachio Strawberry Mousse Cake: featuring a crunchy pistachio base, fluffy chocolate sponge soaked in strawberry simple syrup, luscious pistachio cream cheese mousse, tangy strawberry compote, and rich dark chocolate ganache—this cake has it all.

About This Recipe

Spring is the perfect time for fresh, vibrant flavors, and this Chocolate Pistachio Strawberry Mousse Cake delivers just that! It’s an elegant, multi-layered dessert featuring a delicious combination of crunchy, creamy, fluffy, and rich textures. Every bite celebrates pistachios, strawberries, chocolate, and cream cheese, making it an irresistible treat for any occasion.

The base starts with a pistachio crunch layer made with finely crushed graham crackers, chopped pistachios, and melted butter for a buttery, nutty crunch. This is followed by a light and airy chocolate sponge cake soaked in a homemade strawberry simple syrup, enhancing the sponge with a sweet, fruity flavor. A silky pistachio cream cheese mousse is piped around the edges, creating a creamy, nutty contrast to the chocolate sponge. In the center, a sweet-tart strawberry compote with a hint of lemon adds the perfect balance of freshness. A layer of dark chocolate ganache tops it all off, bringing a rich depth of flavor.

But that’s just one half of this masterpiece—the layers are repeated, creating a show-stopping, towering cake that’s then chilled to set all the flavors together. After setting, the entire cake is wrapped in a dreamy strawberry whipped cream frosting, adding a light, airy finish. The frosting is made with fresh strawberry purée and strawberry Jell-O for an extra tangy kick.

This cake is not just about flavors—it’s also about texture. The crunchy pistachio layer, moist sponge cake, creamy mousse, gooey compote, and silky ganache create a sensory experience in every bite. It’s a perfect dessert for spring celebrations, whether it’s Easter, Mother’s Day, birthdays, or a weekend gathering.

If you’re looking for a show-stopping dessert that will wow your guests and give you an opportunity to level up your cake-making skills, this is the cake for you! It may look fancy, but with a little patience and the right technique, you’ll have a bakery-worthy cake that looks as beautiful as it tastes.

What You Need To Make This Recipe

For the Pistachio Crunch:

Graham crackers (crushed)
Melted butter
Chopped pistachios
Granulated sugar

For the Chocolate Sponge Cake:

All-purpose flour
Cornstarch
Baking powder
Cocoa powder
Instant coffee
Salt
Eggs (separated)
Vinegar or lemon juice
Granulated sugar
Water
Vanilla extract
Vegetable oil

For the Strawberry Compote:

Fresh or frozen strawberries (chopped)
Granulated sugar
Lemon juice
Vanilla extract
Cornstarch
Water

For the Pistachio Cream Cheese Mousse:

Heavy cream (chilled)
Cream cheese
Pistachio spread
Powdered sugar
White chocolate (melted and cooled)
Salt
Gelatin powder
Water

For the Dark Chocolate Ganache:

Dark chocolate (chopped)
Heavy cream
Unsalted butter

For the Strawberry Whipped Cream Frosting:

Heavy cream (chilled)
Powdered sugar
Strawberry Jell-O
Fresh strawberry purée (or reserved strawberry compote)

Pro Tips

Use a Cake Ring – A 6-inch cake ring makes the layering process much easier and helps the cake hold its shape.
Let the Cake Chill Overnight – This ensures that all the layers set properly and the flavors meld beautifully.
Don’t Over-Soak the Cake – Brushing the strawberry simple syrup lightly on the sponge keeps it moist without making it soggy.
Use Cold Heavy Cream – For the mousse and whipped cream frosting, always use very cold heavy cream for the best consistency.
Decorate Creatively! – Fresh strawberries, mint leaves, crushed pistachios, and gold pearl sprinkles make for a beautiful finishing touch.

How To Store the Chocolate Pistachio Strawberry Mousse Cake

Refrigeration: This cake should always be stored in the refrigerator. Keep it covered to maintain freshness. It stays fresh for 3-4 days in the fridge.
Cover Exposed Cake: If storing slices, cover any exposed areas of the sponge with plastic wrap to prevent drying out.
Freezing: While this cake is best enjoyed fresh, you can freeze individual slices. Wrap tightly in plastic wrap and store in an airtight container for up to 1 month. Thaw it overnight in the fridge before serving.

FAQ’s

Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day, so feel free to assemble it a day before serving. Just add the whipped cream frosting before serving for the freshest look.

Can I use store-bought pistachio spread?

Absolutely! Store-bought pistachio spread works perfectly for this mousse, but make sure to choose a high-quality one for the best flavor.

What if I don’t have a cake ring?

You can use a springform pan or carefully stack the layers without a mold, but a cake ring ensures clean, structured layers.

Can I make this without gelatin?

Yes! You can use agar-agar as a vegetarian substitute. However, the texture may be slightly different.

Can I skip the dark chocolate ganache?

While the ganache adds richness, you can leave it out or replace it with a white chocolate ganache for a different twist. Although I don’t recommend using white chocolate ganache because it may make the cake too sweet! The bitterness from the dark chocolate helps balance the sweetness of this cake, so do keep that in mind if you’ll be making a white chocolate ganache.

This Chocolate Pistachio Strawberry Mousse Cake is the perfect way to welcome the season with its fresh flavors and irresistible textures. If you loved this no-bake treat, be sure to try my Tiramisu (without mascarpone), Chocolate Mousse Cake, No-Churn Pistachio Ice Cream, and No-Bake Banana Pudding!

Happy baking! 🌸💖

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram or TikTok, I would love to see your creations and feature them in my stories!

Chocolate Pistachio Strawberry Mousse Cake

A stunning spring dessert bursting with flavor and texture! Featuring a crunchy pistachio base, fluffy chocolate sponge soaked in strawberry simple syrup, luscious pistachio cream cheese mousse, tangy strawberry compote, and rich dark chocolate ganache—this Chocolate Pistachio Strawberry Mousse Cake has it all.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 35

Chill Time 5

Total Time 7 5

Course Dessert

Cuisine American, European, French

Servings 12 people

Calories 562 kcal

Equipment

1 9×13-inch baking tray lined with parchment paper on the bottom
1 6-inch cake ring/springform pan lined with parchment paper/acetate on the sides and placed on a serving plate
Electric hand/stand mixer
3 Large bowls
4 Medium sized bowls 1should be heat-proof
2 Small bowls heat-proof
Spatulas
Food processor zip-lock bag and rolling pin will also work
3 Large piping bags
1 Small saucepan/pot for the strawberry compote
Off-set spatula
Cake Scrapper

Ingredients

For the Chocolate Sponge Cake

15 g all-purpose flour 2 tbsp
40 g cornstarch 1/3 cup
½ tsp baking powder
16 g cocoa powder 2 tbsp
1 tsp instant coffee
¼ tsp salt
4 eggs separated into whites and yolks
⅛ tsp vinegar or lemon juice
133 g granulated sugar 2/3 cups, divided into ⅓ and ⅓ cups
1½ tbsp water
½ tsp vanilla extract
30 ml vegetable oil 2 tbsp

For the Pistachio Crunch

85 g graham crackers crushed finely
40 ml melted butter 1/4 cup (1-2 tbsp more if needed)
80 g pistachios 1/3 cup (chopped finely)
2 tsp granulated sugar

For the Strawberry Compote

220-250 g fresh or frozen strawberries chopped
38 g granulated sugar 3 tbsp
2 tsp lemon juice
½ tsp vanilla extract
10 g cornstarch 1 tbsp
30 g water 2 tbsp

For the Pistachio cream Cheese Mousse

240 ml heavy cream 1 cup (chilled)
200 g cream cheese ~8 oz
45 g pistachio spread 3-4 tbsp
55 g powdered sugar 1/4 cup (or as needed)
30 g white chocolate melted and cooled
Pinch of salt
10 g gelatin powder 2 1/2 tsp
40 ml water 2 1/2 tbsp

For the Dark Chocolate Ganache

150 g dark chocolate finely chopped
75 g heavy cream ½ cup + 1 tbsp
15 g unsalted butter 1-1½ tbsp

For the Strawberry Whipped Cream Frosting

240 ml heavy cream 1 cup (chilled)
50 g powdered sugar 1/4 cup
15-20 g strawberry Jell-O 1 tbsp
4-5 large strawberries pureed (or a few tbsp of reserved strawberry compote)

Instructions

Make the Chocolate Sponge Cake

Preheat the oven to 160°C (320°F) and line a 9×13-inch baking tray with parchment paper.
In a small bowl, sift together the flour, cornstarch, baking powder, cocoa powder, instant coffee, and salt. Set aside.
In a large bowl, beat the egg whites and lemon juice with an electric mixer until frothy. Gradually add ⅓ cup granulated sugar, continuing to beat until stiff peaks form. Set aside.
In another medium-sized bowl, beat the egg yolks and the remaining ⅓ cup sugar until pale and creamy. Add water, vanilla extract, and vegetable oil, mixing until well combined.
Sift in the dry ingredients and beat until the batter is smooth and fully combined.
Take ⅓ of the whipped egg whites and fold it into the egg yolk mixture to loosen it up. Then, pour this mixture back into the remaining egg whites and carefully fold until fully incorporated, making sure not to deflate the batter.
Pour the batter into the lined baking tray, spreading it evenly. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes, then flip it onto a cooling rack and peel off the parchment paper. Allow it to cool completely.
Cut two 6-inch rounds from the cake. Cover and set aside. Save the cake scraps for snacking! 😆

Make the Dark Chocolate Ganache

In a heatproof bowl, add the chopped dark chocolate, heavy cream, and butter.
Place the bowl over a double boiler (a pot with simmering water underneath) and stir occasionally until everything is melted and smooth.
Alternatively, microwave in 60-second intervals, stirring in between to prevent the chocolate from burning.
Transfer the ganache to a piping bag and let it cool until it reaches a pipeable consistency.

Make the Strawberry Compote

In a medium saucepan, combine the chopped strawberries, sugar, lemon juice, and vanilla extract.
Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and release their juices.
Before thickening, reserve 2-3 tbsp of the strawberry juice in a small bowl (this will be used later for the syrup).
In a separate bowl, mix cornstarch and water to make a slurry.
Reduce the heat to low, add the slurry, and stir continuously for 1-2 minutes until the compote thickens.
Transfer to a bowl, let cool, and refrigerate.

Make the Pistachio Crunch

In a bowl, combine the crushed graham crackers, chopped pistachios, granulated sugar (if using), and melted butter.
Mix until the mixture resembles wet sand and holds together when pressed.
Line a 6-inch cake ring with parchment paper or acetate and place it on a serving plate.
Press the mixture firmly into the bottom using a flat-bottomed glass.
Chill in the refrigerator while preparing the mousse.

Make the Pistachio Cream Cheese Mousse

In a small bowl, add cold water and sprinkle the gelatin on top. Set aside to bloom for 5 minutes.
In a large bowl, beat the cream cheese until smooth. Add the pistachio spread, melted white chocolate, and a pinch of salt. Beat until fully combined and creamy.
In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form.
Gently fold the whipped cream into the pistachio mixture until fully incorporated.
Microwave the bloomed gelatin in 5-second intervals until completely melted. Let cool slightly.
Add 2-3 tbsp of the mousse mixture into the melted gelatin and whisk to combine.
Pour the gelatin mixture back into the mousse and carefully fold until fully combined.
Transfer to a piping bag and chill for 10 minutes.

Make the Strawberry Simple Syrup

In a small saucepan, combine 3 tbsp water and 3 tbsp granulated sugar.
Heat over medium flame, stirring, until the sugar dissolves completely.
Stir in the reserved strawberry juice from the compote and mix well.
Remove from heat and let cool.

Assemble the Cake

Remove the chilled pistachio crunch from the fridge.
Place one chocolate sponge layer on top and brush with strawberry syrup.
Pipe a border of pistachio mousse around the edge to create a wall.
Fill the center with half of the strawberry compote, then cover with more mousse.
Pipe half of the ganache and smooth it out.
Repeat with the remaining layers. The final layer should be dark chocolate ganache.
Chill for 5 hours or overnight.

Make the Strawberry Whipped Cream Frosting

Beat cold heavy cream, powdered sugar, strawberry Jell-O, and strawberry puree until stiff peaks form.
Transfer the frosting to a large piping bag.

Frost and Decorate

Remove the cake ring and peel off the parchment.
Pipe the frosting all over the sides and top of the cake, then use an off-set spatula and a cake scrapper to smooth out the frosting.
Decorate with piped frosting, chopped pistachios, strawberries, and gold pearls. Or decorate the cake however you'd like!
Enjoy! 🎂🍓