Mary Berry’s Celebration Chocolate Mousse Cake is made with dark chocolate, whipping cream, cocoa powder, caster sugar, self-raising flour, and eggs, with optional brandy for extra flavor. This delicious chocolate mousse cake recipe creates a decadent dessert that takes about 30 minutes to prepare and can serve up to 8 people.
This Celebration Chocolate Mousse Cake Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Celebration Chocolate Mousse Cake Ingredients
For the Cake:
- 2525g (1oz) cocoa powder, plus extra for dusting
- 3 tbsp boiling water
- 100g (4oz) caster sugar
- 100g (4oz) self-raising flour
- 1 tsp baking powder
- 100g (4oz) baking spread, plus extra for greasing
- 2 large eggs
- 2 tbsp brandy (optional)
- 225g (8oz) fresh raspberries and blueberries, to finish
- Pouring cream, to serve
For the Mousse:
- 300g (11oz) dark chocolate (40–50% cocoa solids), broken into squares
- 450ml (15fl oz) whipping cream
How To Make Mary Berry Celebration Chocolate Mousse Cake
- Prepare the Oven and Tin: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease a 20cm (8in) round spring-form tin with baking spread and line the base and sides with baking paper up to the top.
- Make the Cake Batter: In a large bowl, mix 25g (1oz) cocoa powder with 3 tbsp boiling water to form a paste. Add 100g (4oz) caster sugar, 100g (4oz) self-raising flour, 1 tsp baking powder, 100g (4oz) baking spread, and 2 large eggs. Beat until smooth. Spoon into the prepared tin and level the top.
- Bake the Cake: Bake for 20–25 minutes or until the cake is springy to the touch and a skewer inserted into the center comes out clean. Brush 2 tbsp brandy over the top of the warm cake. Allow to cool in the tin.
- Prepare the Mousse: Melt 300g (11oz) dark chocolate over a bowl set over a pan of simmering water, stirring until smooth. Let it cool slightly. Whip 450ml (15fl oz) whipping cream until it just starts to form soft peaks. Fold the melted chocolate into the whipped cream until smooth and well combined.
- Assemble the Cake: Spoon the mousse over the cooled cake in the tin. Level the top with a palette knife. Cover with cling film and chill in the fridge for at least 4 hours, or overnight, until the mousse is firm.
- Serve: Carefully remove the cake from the tin and place it on a flat plate. Dust with cocoa powder and top with fresh raspberries and blueberries. Cut into slices and serve with pouring cream.
Recipe Tips
- Use High-Quality Chocolate: For the best mousse texture and flavor, use dark chocolate with 40–50% cocoa solids. Avoid chocolate that’s too bitter or too sweet.
- Cool the Chocolate Properly: Let the melted chocolate cool slightly before mixing it with the whipped cream to prevent the mousse from splitting or becoming grainy.
- Whip Cream Just Right: Whip the cream until it forms soft peaks, not stiff peaks. This will ensure the mousse has a light, airy texture.
- Chill the Cake and Mousse Thoroughly: Allow the cake to cool completely before adding the mousse. Refrigerate the assembled cake for at least 4 hours or overnight to let the mousse set properly.
- Line the Tin Up to the Top: When preparing your tin, line it with baking paper up to the top, even though the sponge won’t fill it all. This helps in easy removal of the cake and prevents any sticking.
How To Store Leftovers Celebration Chocolate Mousse Cake?
- Refrigerate: Cool leftover cake to room temperature, then cover and store in the fridge for up to 4 days.
- Freeze: Freezing is not recommended as it may affect the mousse’s texture. Store the cake in the fridge instead.
What To Serve With Celebration Chocolate Mousse Cake?
This rich Chocolate Mousse Cake pairs well with fresh raspberries, blueberries, or strawberries. It can also be served alongside vanilla ice cream, whipped cream, or a drizzle of raspberry sauce for a delicious dessert experience.
Mary Berry Celebration Chocolate Mousse Cake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 490
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 130mg
- Sodium: 75mg
- Potassium: 300mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 34g
- Protein: 6g
More Mary Berry Recipe:
- Mary Berry Passion Fruit and Orange Cheesecake
- Mary Berry Chocolate Traybake
- Mary Berry Walnut and Coffee Sandwich Cake
- Mary Berry Malted Chocolate Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
Mary Berry Celebration Chocolate Mousse Cake
Description
Mary Berry’s Celebration Chocolate Mousse Cake is made with dark chocolate, whipping cream, cocoa powder, caster sugar, self-raising flour, and eggs, with optional brandy for extra flavor. This delicious chocolate mousse cake recipe creates a decadent dessert that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Mousse:
Instructions
- Prepare the Oven and Tin: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease a 20cm (8in) round spring-form tin with baking spread and line the base and sides with baking paper up to the top.
- Make the Cake Batter: In a large bowl, mix 25g (1oz) cocoa powder with 3 tbsp boiling water to form a paste. Add 100g (4oz) caster sugar, 100g (4oz) self-raising flour, 1 tsp baking powder, 100g (4oz) baking spread, and 2 large eggs. Beat until smooth. Spoon into the prepared tin and level the top.
- Bake the Cake: Bake for 20–25 minutes or until the cake is springy to the touch and a skewer inserted into the center comes out clean. Brush 2 tbsp brandy over the top of the warm cake. Allow to cool in the tin.
- Prepare the Mousse: Melt 300g (11oz) dark chocolate over a bowl set over a pan of simmering water, stirring until smooth. Let it cool slightly. Whip 450ml (15fl oz) whipping cream until it just starts to form soft peaks. Fold the melted chocolate into the whipped cream until smooth and well combined.
- Assemble the Cake: Spoon the mousse over the cooled cake in the tin. Level the top with a palette knife. Cover with cling film and chill in the fridge for at least 4 hours, or overnight, until the mousse is firm.
- Serve: Carefully remove the cake from the tin and place it on a flat plate. Dust with cocoa powder and top with fresh raspberries and blueberries. Cut into slices and serve with pouring cream.
Notes
- Use High-Quality Chocolate: For the best mousse texture and flavor, use dark chocolate with 40–50% cocoa solids. Avoid chocolate that’s too bitter or too sweet.
- Cool the Chocolate Properly: Let the melted chocolate cool slightly before mixing it with the whipped cream to prevent the mousse from splitting or becoming grainy.
- Whip Cream Just Right: Whip the cream until it forms soft peaks, not stiff peaks. This will ensure the mousse has a light, airy texture.
- Chill the Cake and Mousse Thoroughly: Allow the cake to cool completely before adding the mousse. Refrigerate the assembled cake for at least 4 hours or overnight to let the mousse set properly.
- Line the Tin Up to the Top: When preparing your tin, line it with baking paper up to the top, even though the sponge won’t fill it all. This helps in easy removal of the cake and prevents any sticking.
Mary Berry Celebration Chocolate Mousse Cake