Rinse, dry, and dice fresh strawberries. Place a dry paper towel over berries to absorb moisture. Save 3-5 berries to garnish the finished cake.
Place one of the Best Cake cake layer on a cardboard cake round.
Fill the Best Cake layer with 1½ “of mascarpone mousse.
Cover mousse with diced strawberries.
Add another 1½” of mousse on top of strawberries.
Place Best Chocolate cake layer on top of mousse. Using a spatula, smooth the sides of the mouse cake making sure there are no gaps. If you find gaps, fill with mousse using the spatula.
Place clear cake collar around the cake until it is snug and secure.
Place saran wrap over the top of the cake to prevent drying out.
Chill in refrigerator overnight or for at least 4 hours.
Remove mousse cake from refrigerator and remove plastic wrap and collar. Place cake over a cooling rack that is resting in a sheet pan or cookie pan.
Next, glaze the mousse cake with ganache. If you made the ganache ahead of time and it is cold or too stiff to pour, warm in the microwave at 15-second intervals, stirring after each, until desired consistency is reached. The ganache should be pourable but have some thickness to it. Use a bent angle spatula to smooth the ganache on the top of the cake and on the sides. Garnish top of cake with fresh strawberries. Return to refrigerator. Keep Mousse Cake refrigerated.