This Chocolate Mousse Cake makes the perfect dessert for a laid back or formal dinner party, and looks delicious with fruit pilled on the top.
This is a Mary Berry recipe, from her book ‘Absolute Favourites’
This dessert makes it look like you’ve gone to much more effort than you actually have, which is always a win when cooking for guests. It’s rich and indulgent and looks great.
Make sure you use chocolate with no more than 40-50 per cent cocoa solids otherwise it can become bitter from the richer chocolate. It goes really nicely with some double cream and more fruit on the side for serving.
I love the base as the recipe uses the same sponge, as my all-time favourite chocolate cake by Mary. It gives a nice rich fudgey, brownie type bottom layer, which works really well with the creamy mousse and the added fruit just tops it off.
You can make this cake one-two days in advance and just keep it chilled in the fridge and only add the fruit topping when you are ready to serve it. The sponge base can also be made in advance and frozen, then defrosted before adding the mousse layer.
25g (1oz) cocoa powder, plus extra for dusting
3 tablespoons boiling water
100g (4oz) caster sugar
100g (4oz) self-raising flour
1 teaspoon baking powder
100g (4oz) softened butter
2 large eggs
Punnet of fresh raspberries, blueberries and strawberries
For the Mousse
300g (11oz) dark chocolate (no more than 40-50 per cent cocoa solids) broken into squares
450ml (15 floz) whipping cream
- Pre-heat the oven to 180C/fan 160C/gas 4. Grease and line the base and sides of a 20cm (8in) round spring-form tin. Line the side of the tin right to the top, the sponge will not fill it however the mousse will once added.
- Measure the cocoa powder into a large bowl, add the boiling water and mix to a smooth paste using a plastic spatula.
- Add the flour, sugar, baking powder, softened butter and eggs and beat with an electric mixer until smooth.
- Pour the mixture into the tin and smooth the top over. Bake for 20-25 minutes until springy and an inserted knife comes out clean. Leave to cool in the tin.
- To make the mousse, melt the chocolate in a bowl over a pan of gently simmering water. Ensure that you don’t allow the base of the bowl to touch the water. Stir continuously, don’t let the chocolate get too hot. Once melted, leave to cool for a little while.
- Whip the cream with an electric mixer until soft peaks form. Use a spatula to carefully fold in the melted chocolate until it’s smooth and not streaky.
- When the cake has cooled, spoon the chocolate mousse over top, whilst it is still in the tin and smooth the surface with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, or overnight if possible, until the mousse is firm.
- To serve, remove the cake from the tin placing it on a flat plate. Dust the top with cocoa powder and pile the strawberries, raspberries, blueberries or whatever fruit you are using, into the centre.
If you fancy giving this Chocolate Mousse Cake a go, please send me photos, I’d love to see them. You can reach me via my social media pages or contact me.