This Mary Berry Chocolate Mousse Cake is a rich and decadent recipe, which is made with a light chocolate sponge and a silky chocolate mousse. It’s a stunning centrepiece, perfect for a special celebration.
Mary Berry Chocolate Mousse Cake Ingredients
For the Chocolate Cake Base:
- 25g (1oz) cocoa powder, plus extra for dusting
- 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 or softened butter, plus extra for greasing
- 2 tbsp brandy (optional)
For the Chocolate Mousse:
- 300g (11oz) plain chocolate (40-50% cocoa solids), broken into squares
- 450ml (16fl oz) whipping cream
To Serve (Optional):
- 225g (8oz) fresh raspberries and blueberries
- Icing sugar, for dusting
How To Make Mary Berry’s Chocolate Mousse Cake
- Prep the oven and tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 20cm (8in) round springform cake tin and line the base and sides with baking paper, ensuring the paper comes right to the top of the tin.
- Make the cake base: In a large bowl, measure the cocoa powder and pour over the boiling water, mixing to a smooth paste. Add the caster sugar, self-raising flour, baking powder, eggs, and margarine to the bowl. Beat with a hand-held electric mixer until smooth.
- Bake the cake: Spoon the cake mixture into the prepared tin and level the surface. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. While the cake is still hot in the tin, brush the optional brandy over the top. Leave the cake to cool completely in the tin.
- Make the chocolate mousse: Place the broken chocolate pieces in a heatproof bowl and melt them over a pan of gently simmering water (a bain-marie). Stir until smooth, then set aside to cool slightly.
- Assemble the cake: In a separate bowl, whip the cream until soft peaks form. Carefully fold the slightly cooled, melted chocolate into the whipped cream until it’s smooth and not streaky.
- Chill the cake: While the cake is still in its tin, spoon the chocolate mousse on top of the cooled sponge and level the surface with a palette knife. Cover the tin with cling film and chill in the fridge for a minimum of 4 hours, or preferably overnight, until the mousse is firm.
- Serve: To serve, carefully remove the cake from the springform tin and transfer it to a serving plate. Dust the top with cocoa powder and pile fresh berries in the center.
Recipe Tips
- How to get a light mousse? The key is to use chocolate with no more than 40-50% cocoa solids. A higher percentage can make the mousse too rich and bitter. Also, be careful not to over-whip the cream; you want soft, pillowy peaks.
- Can I make this ahead of time? This is the perfect make-ahead dessert. It needs to chill overnight for the mousse to set properly. You can make it 1-2 days in advance and keep it chilled in the fridge.
- How to ensure a clean release from the tin? Properly lining the base and sides of the springform tin with baking paper is crucial. This will prevent the cake and mousse from sticking and allow you to remove it easily for a beautiful presentation.
- Can I use a different base? If you’re short on time, you could use a store-bought chocolate sponge cake as the base. Simply place it in the bottom of the springform tin and top with the homemade mousse.
What To Serve With Chocolate Mousse Cake
This indulgent dessert is a showstopper on its own, but a little something extra is always nice.
- A drizzle of fresh pouring cream
- A dusting of icing sugar
- A few chocolate curls for decoration
How To Store Chocolate Mousse Cake
- Refrigerate: This cake must be stored in the refrigerator because of the cream-based mousse. Keep it covered and it will last for up to 3 days.
- Freeze: The sponge base can be made ahead and frozen for up to one month. It’s not recommended to freeze the fully assembled mousse cake as the texture of the mousse can change upon thawing.
Chocolate Mousse Cake Nutrition Facts
- Serving Size: 1 slice (1/10th of cake)
- Calories: 550 kcal
- Fat: 38g
- Carbohydrates: 45g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my mousse not set?
This can happen if the mousse is not chilled for long enough. It needs at least 4 hours, but overnight is best to become completely firm. It could also happen if the cream was under-whipped.
Can I make this without the brandy?
Absolutely. The brandy adds a lovely depth of flavor to the sponge, but the cake will still be delicious without it.
My melted chocolate seized. What did I do wrong?
Chocolate can seize (become grainy and stiff) if it comes into contact with even a tiny drop of water or if it gets too hot. Make sure your bowl and utensils are completely dry, and melt the chocolate very gently over low, simmering water.
Try More Recipes:
- Mary Berry Chocolate Loaf Cake Recipe
- Mary Berry Chocolate Cake with Oil Recipe
- Mary Berry Chocolate Fudge Cake Recipe
Mary Berry Chocolate Mousse Cake Recipe
Description
An elegant and indulgent celebration cake featuring a light chocolate sponge base topped with a rich, silky, and airy chocolate mousse.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line a 20cm (8in) springform tin.
- Make a paste with the cocoa and boiling water. Add all other cake ingredients and beat until smooth.
- Pour into the tin and bake for 20-25 minutes. Brush the hot cake with brandy and let it cool completely in the tin.
- For the mousse, gently melt the chocolate in a bowl over simmering water; cool slightly.
- Whip the cream to soft peaks, then fold in the melted chocolate until smooth.
- Spoon the mousse over the cooled cake base still in its tin. Level the top.
- Cover and chill for at least 4 hours or overnight until the mousse is firm.
- To serve, release from the tin, dust with cocoa powder, and top with fresh berries.
Notes
- It is essential to let the cake cool completely in the tin before adding the mousse layer.
- Use chocolate with 40-50% cocoa solids for the best mousse texture; higher cocoa content can be too bitter and may not set as well.
- This cake needs to be made ahead to allow ample time for the mousse to set properly in the fridge.
- Be gentle when folding the melted chocolate into the whipped cream to avoid knocking out all the air.
