Mary Berry's Chocolate Mousse Cake

Ingredients

• 25 g cocoa powder (plus extra for dusting)
• 3 tbsp boiling water
• 100 g caster sugar
• 100 g self-raising flour
• 1 tsp baking powder (level)
• 2 free-range eggs (large)
• 100 g margarine (plus extra for greasing)
• 2 tbsp brandy
• 300 g dark chocolate (no more than 40-50 per cent cocoa solids, broken into squares)
• 450 ml whipping cream
• 225 g fresh raspberries
• double cream (for serving)
• icing sugar (for dusting)

Steps

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   Grease a 20cm/8in round springform cake tin with margarine and line the base and sides with baking paper. Ensure the paper reaches the top of the tin, as the mousse will be added later.

3. 3

   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.

4. 4

   Add the caster sugar, self-raising flour, baking powder, eggs, and margarine to the cocoa paste. Beat until smooth using a hand-held mixer.

5. 5

   Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife.

6. 6

   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.

7. 7

   While the cake is still hot, brush the 2 tablespoons of brandy over the top of the cake. Leave the cake to cool completely in the tin.

8. 8

   Meanwhile, for the mousse, place the dark chocolate squares in a bowl and melt over a pan of gently simmering water, ensuring the base of the bowl does not touch the water. Stir continuously, then set aside to cool slightly.

9. 9

   In a separate bowl, whip the whipping cream until soft peaks form when the whisk is removed.

10. 10

    Carefully fold the melted chocolate into the whipped cream until the mixture is smooth and no longer streaky.

11. 11

    Once the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife.

12. 12

    Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.

13. 13

    To serve, carefully remove the cake from the tin and transfer it to a flat plate.

14. 14

    Dust the top with cocoa powder, then pile the fresh raspberries into the centre. Finish with a light dusting of icing sugar.

15. 15

    Cut into wedges and serve with pouring double cream.

Notes

Tip: Use chocolate with no more than 40–50 percent cocoa solids as richer types can make the dessert too bitter. This dish can be made 1-2 days in advance - just chill in the fridge without the fruit topping until needed. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer.

Nutrition per serving

• dessert
• cake
• chocolate
• celebration
• vegetarian
• nut-free
• make-ahead
• baked