Mary Berry’s chocolate mousse cake is a stunning centrepiece, perfect for any celebration
Mary Berry’s glorious chocolate mousse cake, rich and perfect for celebrations, can effortlessly take the spotlight at any gathering. The recipe notes said: “Mary Berry’s rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece.”
This exquisite dessert serves eight to 10 people and promises readiness in less than four hours, including the necessary chilling time. For ideal results, the instructions recommend using a 20cm springform cake tin.
The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer, which helps to take the stress out of a party, reports the Express.
Ingredients:
For the cake:
25g cocoa powder, plus extra for dusting
Three tablespoons of boiling water
100g caster sugar
100g self-raising flour
One teaspoon of baking powder
Two large free-range eggs
100g margarine, plus extra for greasing
Two tablespoons of brandy
For the mousse:
300g dark chocolate, no more than 40 to 50 percent cocoa solids
450ml whipping cream
To serve:
225g fresh raspberries and blueberries
Double cream
Icing sugar, for dusting
Method:
The method kicks off by preheating the oven to 180C (160C Fan), preparing the tin with a good grease and lining it neatly with baking paper.
To start crafting the chocolate sponge, mix cocoa powder into a large bowl with boiling water, then join with the rest of the dry ingredients, eggs, and margarine, beating it to a smooth perfection.
Spoon the mixture into the tin and bake for 20 to 25 minutes until a skewer inserted into the cake comes out clean. While it’s still hot, brush the brandy over the top of the cake and let it cool in the tin.
For the mousse, melt the chocolate in a bowl over a pan of simmering water, stirring continuously, then set aside. Whip the cream until it forms soft peaks, then carefully fold in the melted chocolate until smooth.
Once the cake has cooled, spoon the chocolate mousse on top while it’s still in the tin, smoothing it out with a palette knife. Cover the tin with clingfilm and chill in the fridge for at least four hours, or ideally overnight.
To serve, take the cake out of the tin and place it on a flat plate. Dust the top with cocoa powder and pile the raspberries and blueberries in the centre. Finish with a light dusting of icing sugar, cut into wedges and serve with cream.
