A chocoholic's dream

So you may or not know that for my New Year's resolution I am baking and making something new every month and will post my creations on here.

First up in my Bake and Make series is a delicious chocolaty dessert I made on New Year's Day.

A celebration chocolate mousse cake!

From BBC Food Mary Berry page, this is sooooo perfect for a celebration but also as a surprising light pudding to sink your teeth into! In other words, it is absolutely delicious and to die for tasty!

So here is 'Chocolate Mousse Cake'...

This recipe is from BBC Food and Mary Berry's, no copyright infringement intended!
First things first, for this you will need a 20cm/8in round spring-form cake tin because believe me, it is soooo much easier to get the cake out of.
Overnight preparation time
10 to 30 mins cooking time
Serves 8-10


For the chocolate cake
25g/1oz cocoa powder, plus extra for dustin
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
For the mousse
300g/11oz plain chocolate (no more than 40-50 per cent cocoa solids), broken into squares
450ml/16fl oz whipping cream
To serve
225g/8oz fresh raspberries
double cream
icing sugar, for dusting
I used Terry's Chocolate Orange for the mousse to give a little bit of kick! Mary also adds a splash of brandy once the cake has been baked and out of the oven but I don't drink so left this step out.

Preparation method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the spring-form tin with margarine and line the base and sides with baking paper right to the top.
  2. For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
  3. Spoon the cake mixture into the tin, levelling it off. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
  4. For the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
  5. Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
  6. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours (preferably overnight) until the mousse is firm.
  7. 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 centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.
And the finished cake...

I cannot tell you how scrumptious this cake is! The softness of the mousse (with the kick of orange due to the chocolate I used) to the spongy cake, it is perrrrrfect for those who love choccy or has a sweet tooth!
Well there you have it! First bake of the year and boy, it is a showstopper! Keep your eyes peeled for my make of the month!!! How is your New Year's resolution doing?
Until next time
All photographs are my own!

Popular Posts