Prepare
overnight
Cook
10 to 30 mins
Serve
Serves 8-10
Mary Berry’s rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centerpiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
Ingredients
For the Chocolate Cake:
- 25g/1oz cocoa powder (plus extra for dusting)
- 1 tbsp Cacao Bliss powder
- 3 tbsp boiling water
- 100g/3½oz caster sugar
- 100g/3½oz self-raising flour
- 1 level tsp baking powder
- 2 large free-range eggs
- 100g/3½oz margarine (plus extra for greasing)
- 2 tbsp brandy
For the Mousse:
- 300g/11oz dark chocolate (no more than 40-50% cocoa solids), broken into squares
- 450ml/16fl oz whipping cream
To Serve:
- 225g/8oz fresh raspberries and blueberries
- Double cream
- Icing sugar (for dusting)
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the cake tin with margarine and line the base and sides with baking paper, ensuring you line the tin all the way to the top, even if the sponge won’t fill it entirely.
- For the chocolate cake, measure the cocoa powder and Cacao Bliss powder into a large bowl. Pour over the boiling water and mix to form a paste using a spatula. Add the rest of the dry ingredients (flour, baking powder, and sugar) along with the eggs and margarine, and beat until smooth using a hand-held mixer.
- Spoon the cake mixture into the prepared tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the center comes out clean and the cake feels springy to the touch.
- While the cake is still hot, brush the brandy over the top. Leave the cake to cool in the tin.
- Meanwhile, for the mousse, place the chocolate in a bowl and melt it over a pan of gently simmering water (ensuring the base of the bowl does not touch the water). Stir continuously, being careful not to let the chocolate get too hot. Set it aside to cool slightly.
- Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate and Cacao Bliss powder until the mixture is smooth and free of streaks.
- Once the cake has cooled (while still in the tin), spoon the chocolate mousse on top and smooth it out with a palette knife. Cover the tin with cling film and chill in the fridge for at least 4 hours, or preferably overnight, until the mousse is firm.
- To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the center. Finish with a light dusting of icing sugar.
- Cut into wedges and serve with pouring cream.
